Seasonal Vegetable Tofu (時菜豆腐)
This dish typically features tofu cooked with a variety of seasonal vegetables, making it not only a healthy choice but also a versatile one, as the ingredients can vary based on what's fresh and available. Here's a simple recipe for making Seasonal Vegetable Tofu, which can be adapted based on the vegetables you have on hand.
Ingredients
- 300 g firm tofu cut into cubes
- 2 cups mixed seasonal vegetables such as bell peppers, zucchini, broccoli, carrots, snow peas
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce optional
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Cornstarch slurry 1 tablespoon cornstarch mixed with 2 tablespoons water, optional for thickening
- Green onions chopped for garnish
Instructions
Prepare the Tofu:
- Press the tofu to remove excess water. This can be done by wrapping the tofu in a kitchen towel and placing a heavy object on top for about 20 minutes. Cut the tofu into cubes.
Prepare the Vegetables:
- Wash and chop the vegetables into bite-sized pieces, ensuring they are roughly the same size for even cooking.
Stir-Fry Tofu:
- Heat one tablespoon of vegetable oil in a large pan or wok over medium-high heat.
- Add the tofu cubes and fry until all sides are golden brown. Remove the tofu from the pan and set aside.
Cook the Vegetables:
- In the same pan, add the remaining tablespoon of oil.
- Sauté the minced garlic and ginger until fragrant.
- Add the mixed vegetables and stir-fry until they are just tender but still crisp.
Combine Tofu and Vegetables:
- Return the tofu to the pan with the vegetables.
- Add soy sauce, oyster sauce, and sesame oil. Stir well to combine all the ingredients.
Thicken the Sauce (optional):
- If a thicker sauce is desired, stir in the cornstarch slurry and cook for another minute until the sauce thickens.
Season and Garnish:
- Season with salt and pepper to taste.
- Garnish with chopped green onions just before serving.
Serve:
- Serve the Seasonal Vegetable Tofu hot, ideally with steamed rice or noodles.
