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