Simple Diced Tofu with Vegetables Recipes
- 225 g ( 8 oz ) firm tofu, finely diced
- ¼ teaspoon fine salt
- 125 ml ( ½ cup ) oil
- 1 teaspoon Finley chopped shallots
- 1 teaspoon Finley garlic
- 4 tablespoon dried prawns, soaked and Finely chopped
- 2 Chinese sausages ( about 60 g / 2 oz ), diced
- 2 water chestnuts, peeled and diced
- 4 fresh Chinese or shiitake mushrooms, cubed
- ½ small carrots, diced ( about 30 g / ¼ cup)
- 2 tablespoon chopped pickled mustard
- 40 g ( ¼ cup ) diced green or red capsicum
- 1 chili, seeds removed and finely chopped 1 teaspoon rice wine
- 60 ml ( ¼ cup ) chicken stock or vegetable stock ( from fresh stock or stock cubes )
- 1 tablespoon oyster sauce
- 1-2 teaspoon soy sauce
- 1 teaspoon sugar
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon sesame oil
- 2-3 large lettuce leaves, for serving
- 2 tablespoon chopped coriander leaves, to garnish
How To Cook Diced Tofu
- Sprinkle the diced tofu with the salt
- heat the oil in a wok and deep-fry the tofu until golden brown, 2-3 minutes, remove the tofu and drain.
- Discard all but 1 tablespoon of the oil in the wok and stir-fry the shallots, and garlic until stock and the remaining ingredients , stir briskly until evenly mixed, Divide among the lettuce leaves and serve garnished with the chopped coriander leaves.
Serves 2-3
Preparation time: 30 Min's
Cooking time: 20 Min's