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Broccoli and Tofu Stir-fry (炒西兰花和豆腐)


Broccoli and Tofu Stir-fry
Serves 2
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  1. 300 grams of egg tofu (2 packets) (substitute for tofu if vegan)
  2. 330 grams of broccoli, chopped
  3. 30 grams of carrot
  4. 30 grams of green bell pepper
  5. 1 ½ tbsp. of mushroom sauce (Oyster sauce substitute)
  6. 1 ½ cup of water
  7. 1 chili padi, minced
  8. 2 clove of garlic, minced
  9. Salt, pepper and mushroom extract seasoning to taste
  10. 1 tbsp. of corn starch
  11. 3 tbsp. of water
  1. Cut green bell pepper into slice and dice them.
  2. Remove broccoli's stem. Chop them into bite size pieces. Or you can tear them into pieces.
  3. Remove carrot's skin using a vegetable peeler. Halved carrot, and dice them.
  4. Carefully slice egg tofu into equal pieces.
  5. Heat up your frying pan with at least an inch high of oil. Gently add in your egg tofu in batches. Deep fry until golden brown.
  6. In a small bowl, add in corn starch and 3 tablespoon of water. Mix well, set aside.
  7. In a wok on high heat, heat up some oil and sauté minced chili padi and garlic until aromatic.
  8. Add in vegetables. Mix well.
  9. Season with salt and pepper and mushroom extract seasoning
  10. Stir fry for about a minute.
  11. Add in 1 ½ cups of water. Bring it to a boil and simmer for about a minute.
  12. Add in mushroom sauce. Sauté for another minute and simmer with the lid closed for a few more minutes until tenderly soft.
  13. Turn your heat down to low, add in corn starch and mix well until sauce is thickened.
  14. Add in tofu and carefully stir until warmed.
  15. Transfer into a dish and serve with hot rice.
  1. Substitute tofu for egg tofu if vegan
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