Name: Braised tofu with vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 600 gram silken firm tofu, drained, cut into 2.5cm squares; 1/2 cup (125ml) vegetable oil; 1 bunch baby pak choy, cut into 5cm lengths; 1 red capsicum, cut into thin strips; 1 small carrot, cut into thin strips; 1/4 cup (60ml) chinese rice wine; 2 tablespoon light soy sauce; 2 tablespoon yellow bean sauce; 1 teaspoon sesame oil

Braised tofu with vegetables

Discover that healthy, vegetarian food doesn't have to be boring, with this delicious Asian braised tofu dish, served with vegetables in a fragrant sauce.

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

600 gram silken firm tofu, drained, cut into 2.5cm squares

1/2 cup (125ml) vegetable oil

1 bunch baby pak choy, cut into 5cm lengths

1 red capsicum, cut into thin strips

1 small carrot, cut into thin strips

1/4 cup (60ml) chinese rice wine

2 tablespoon light soy sauce

2 tablespoon yellow bean sauce

1 teaspoon sesame oil

Method

1.Heat vegetable oil in a wok or heavy-based frying pan on high. Fry tofu in batches, 3 minutes, turning constantly, until golden all over. Drain on paper towel.

2.Pour off oil, reserving 1 tablespoon. Reheat wok or pan on high. Add vegetables and salt, to taste. Stir-fry 1-2 minutes, until tender, but still crisp. Remove from heat; set aside.

3.Add rice wine, soy sauce and bean sauce to pan. Bring to boil, stirring. Carefully fold through tofu. Simmer gently, 1 minute, to coat. Add vegetables; cook 2 minutes, to reheat. Drizzle over sesame oil. Serve.

If Chinese rice wine is unavailable, you can use 1 1/2 tablespoons each of vegetable stock and sherry instead. You could use choy sum in place of the baby bak choy, if preferred.
Note

Women's Weekly Food