marinated tofu with vegetables
How to make marinated tofu with vegetables recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
3 tablespoons ketjap manis or sweet soy sauce
1 teaspoon crushed garlic
2 teaspoons minced fresh root ginger
2 tablespoons sweet chilli dipping sauce
500 g (1 lb) firm tofu, cut into 1.5 cm (¾ inch) slices
2 tablespoons vegetable or groundnut oil
1 carrot, peeled and cut into fine matchsticks
500 g (1 lb) pak choi, sliced
200 g (7 oz) beansprouts
225 g (7½ oz) can bamboo shoots in water
6 tablespoons oyster sauce
2 teaspoons golden sesame seeds, to garnish (optional)
Method:
Mix the ketjap manis, garlic, ginger and sweet chilli dipping sauce in a small bowl. Arrange the tofu slices in a shallow dish and pour over the marinade, turning to coat. Set aside to marinate for about 20 minutes.
Transfer the tofu slices to a foil-lined grill rack, reserving the marinade. Cook under a preheated hot grill for about 3 minutes on each side, until golden. Remove from the heat and keep warm.
Meanwhile, heat the oil in a wok over a moderate heat. Stir-fry the carrot and pak choi for 4–5 minutes, until beginning to soften. Add the beansprouts and bamboo shoots and cook for 1 minute, then pour in the remaining marinade and the oyster sauce.
Spoon the vegetables into deep bowls, top with the grilled tofu slices and sprinkle with golden sesame seeds, if using.
For tofu & vegetable noodles, cook the stir-fried vegetables following Marinated tofu with vegetables, adding 150 g (5 oz) ready-prepared marinated tofu strips or cubed firm tofu, along with the
beansprouts and bamboo shoots.
Meanwhile, cook 250 g (8 oz) medium dried egg noodles according to the pack instructions, then drain and toss with the vegetables and tofu. Serve with soy sauce. Total cooking time 20 minutes.
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| marinated tofu with vegetables |
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