Servingsservings
Prep time
10
minutesCooking time
30
minutes40
minutesIngredients
300 g firm tofu, unflavoured, cut into 2x2cm cubes
2 teaspoon cornflour
½ cup vegetable stock
1 teaspoon Chinese chilli bean sauce
2 tablespoon soy sauce
1 tablespoon sesame oil
½ teaspoon salt
½ teaspoon sugar
2 tablespoon vegetable oil
3 cloves garlic, peeled and finely chopped
1 teaspoon fresh ginger, very finely chopped
2 spring onions, very finely sliced into rounds
Directions
- Prepare the sauce: Put the corn flour in a small bowl, slowly add the vegetable stock, mixing as you do so. Now add the chilli bean sauce, soy sauce, sesame oil, salt, and sugar. Mix again. Set the sauce aside.
- Cooking tofu: Heat the vegetable oil in a pan over a medium-high heat. When hot, put in the garlic and ginger, stir fry for 10 seconds. Add the spring onions, stir fry for 5 seconds. Put in the tofu, stir gently and fry for 1 minute. Turn heat to low. Stir the sauce and pour it over the tofu. Mix gently and bring to a simmer, stir gently and let the sauce thicken then serve.
- Add to steamed or stir-fried broccolini, asparagus and Asian greens (choy-sum, bok choy)
Notes
- Adapted from: Eastern Vegetarian Cooking (book)
Nutrition Facts
Calories238
- Amount Per Serving% Daily Value *
- Total Fat
20g
31%
- Saturated Fat 3g 15%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
3g
1%
- Dietary Fiber 3g 12%
- Protein 10g 20%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.