Asian Greens Stir-Fry With Crispy Tofu
Recipe: #35094
June 14, 2020
Categories: Beans, Tofu/Soy, Chinese, Wok/Stir-Fry No Eggs, Non-Dairy, Vegan, Vegetarian, Green Beans, Oil, Vegetarian Dinner, Vegan Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated. NOTE full recipe title is Sichuan -Style Green Stir-Fry With Crispy Tofu."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (196.7 g)
- Calories 217.5
- Total Fat - 9.4 g
- Saturated Fat - 3.7 g
- Cholesterol - 0.3 mg
- Sodium - 501.1 mg
- Total Carbohydrate - 26.5 g
- Dietary Fiber - 4.4 g
- Sugars - 5.1 g
- Protein - 11.1 g
- Calcium - 317.9 mg
- Iron - 5.6 mg
- Vitamin C - 11.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Make Crispy Tofu. Place tofu on a plate lined with 2 layers of paper towel and top with 2 layers of paper towel, then a plate and stand for 5 minutes to absorb any excess liquid and then cut tofu into 2cm-cubes.
Step 2
Heat oil in a small saucepan over high heat.
Step 3
Place rice flour in a shallow bowl and add 1/3 of the tofu and toss to coat well and then deep fry tofu for 2 minutes or until crispy and a using a slotted spoon, transfer to paper towel to drain and repeat with remaining tofu and rice flour in 2 more batches.
Step 4
Meanwhile, combine soy sauce, shao hsing, garlic and chilli sauce, sugar and sesame oil in a small bowl and stir until sugar has dissolved.
Step 5
Heat a wok over high heat and add beans and stir-fry for 4 to 6 minutes or until lightly charred and transfer to a plate.
Step 6
Add vegetable oil to wok and swirl to coat and then add gai lan stems and stir-fry for 1 minute or until bright green and now add leaves and stir-fry for 30 second and then add sauce mixture and beans and stir-fry for 1 minute or until combined and then toss through tofu and sprinkle with chilli and serve immediately.
Tips
No special items needed.
0 Reviews
You'll Also Love
