Tofu with coconut oil
Healthy ingredients
Ingredients Servings: 4 people
| Tofu cubed | 300g |
| Shitake Mushrooms | 60g |
| Broccoli florets | 100g |
| Baby corns | 60g |
| Carrot | 1 piece |
| Zucchini | 1/2 piece |
| Bell pepper | 1 piece |
| Shallots | 2 pieces |
| Garlic | 1 piece |
| Coconut oil | 2 tbsp |
| Ginger paste | 1 sachet |
| Soy sauce | 1 tbsp |
Method
1. Stir-fry shallots with tofu
Heat 2 Tbsp. coconut oil in a sauce pan until very hot.
Stir-fry sliced shallots and diced tofu until lightly browned. Set aside.
Stir-fry sliced shallots and diced tofu until lightly browned. Set aside.
2. Stir-in the sauce
Stir-fry minced garlic, add sliced carrots and sliced baby corns.
Combine together ginger paste and soy sauce, pour over the stir-fry.
Combine together ginger paste and soy sauce, pour over the stir-fry.
3. Add the vegetables
Add zucchini, bell pepper, broccoli florets and quartered mushrooms.
Season with salt and pepper.
Cover and simmer gently until all the vegetables are cooked
Season with salt and pepper.
Cover and simmer gently until all the vegetables are cooked
4. Add tofu and serve
Add the tofu back in and toss well.
Serve as a side dish or over Thai jasmine-scented rice.
Serve as a side dish or over Thai jasmine-scented rice.