Tofu with Chinese Pickled Vegetable
I have a few tricks up my sleeves when it comes to preparing Asian plant-based dishes. I am using just 2 ingredients, tofu and Chinese preserved vegetables.
Servings 2 people
Calories 391kcal
Ingredients
- 500 g medium tofu
- 100 ml frying oil
- 1 tsp corn flour
- 100 ml water
- 1 pack Chinese pickled vegetables
- 1 tbsp oyster sauce swap out for mushroom sauce for a vegetarian option
- 1 tsp sugar
- 1/4 tsp ground black pepper
Instructions
- Cut up the tofu into about 2cm (1/2 inch) thick slices then fry in a pan on medium heat. This will take about 5 minutes on each side.
- In a bowl, dissolve cornflour in cold water then set aside.
- Meanwhile, let's make the sauce. In a separate pan, add the Chinese pickled veg, oyster sauce, sugar and black pepper. Give the cornflour mix a stir then add into the pan.
- The sauce will start to thicken, cook on the heat for another minute to ensure cornflour is cooked.
- At this point, the tofu should be done. Take the tofu out of the pan then arrange them on the plate. Spoon the sauce over the tofu. Done!