A tasty vegetarian meal, prepared in a flash using healthy ingredients such as tofu, Asian greens and chilli.
- Cut the tofu crossways into quarters. Pat dry both sides of tofu squares with paper towel. Combine the soy sauce, canola oil, garlic and chilli in a small bowl. Place the tofu in a shallow glass or ceramic dish and drizzle with soy sauce mixture. Turn to coat. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
- Cut the stems from the leaves of the gai larn and choy sum. Place the stock and water in a large saucepan over high heat. Bring to the boil. Add the gai larn and choy sum stems, cover, and return to the boil. Cook, covered, for 2 minutes or until bright green and tender crisp. Use a slotted spoon to transfer stems to a large bowl. Cover with foil to keep warm. Add the gai larn and choy sum leaves to the pan and cook, covered, for 1 minute or until wilted. Transfer to the bowl with the stems and toss to combine.
- Meanwhile, drain the tofu and discard the marinade. Heat the sesame oil in a large non-stick frying pan over medium-high heat. Add the tofu and kecap manis and cook for 1-2 minutes each side or until tofu is golden brown. Remove from heat. Cut tofu squares in half diagonally.
- Divide Asian greens among plates. Top with tofu and serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set