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Seared chilli tofu with Asian greens
Seared chilli tofu with Asian greens
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Quick and flavorful vegetarian stir-fry with tofu, Asian greens, and spicy chili.
Ingredients:
  • 1 x 350g pkt firm tofu
  • 42.00 gm soy sauce
  • 9.20 gm canola oil
  • 1 garlic clove, crushed
  • 1 tsp finely chopped fresh red chilli
  • 1 bunch gai larn, trimmed, washed, dried
  • 1 bunch choy sum, trimmed, washed, dried
  • 750ml (3 cups) vegetable liquid stock
  • 750ml (3 cups) water
  • 1 tsp sesame oil
  • 20.00 ml kecap manis
Instructions:
  • Cut the tofu into quarters and pat dry on both sides. Mix soy sauce, canola oil, garlic, and chili in a small bowl. Place tofu in a dish, drizzle with soy sauce mixture, and coat well. Cover and refrigerate for 1 hour to enhance flavors.
  • Separate the stems from the leaves of the gai larn and choy sum. In a large saucepan, bring the stock and water to a boil over high heat. Add the stems, cover, and cook for 2 minutes until vibrant and slightly crisp. Remove the stems with a slotted spoon and keep warm covered with foil. Add the leaves to the pan, cover, and cook for 1 minute until wilted. Combine with the stems in the bowl and toss together.
  • Pat dry the tofu to remove excess moisture, then dispose of the marinade. Heat sesame oil in a large non-stick pan over medium-high heat. Cook tofu with kecap manis for 1-2 minutes on each side until golden brown. Take it off the heat and slice tofu squares in half diagonally.
  • Distribute Asian greens evenly on plates, layer with tofu, and serve promptly.

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