Ingredients
Serves: 4
- 2 tubes egg tofu, cut into large chunks, patted dry and dredged in cornflour
- 1 tablespoon oil
- 1 tablespoon oil
- 1 tablespoon chopped garlic
- 1 medium onion, chopped
- 1/2 teaspoon salt
- 150g frozen mixed vegetables, thawed
- 2 tomatoes, diced
- 3 tablespoons tomato ketchup
- 2 tablespoons tomato puree
- 1 teaspoon salt
- 1 teaspoon sugar
- 5 tablespoons water
- 200g enoki mushroom, root end removed
Method
Prep:10min ›
Cook:15min ›
Ready in:25min
- Heat a large frying pan with 1 tablespoon oil over high heat. Reduce the heat to medium and fry the tofu until evenly browned on both sides, 4-5 minutes. Transfer to a serving dish.
- Heat the same frying pan with 1 tablespoon oil over high heat. Saute the garlic until aromatic, 2-3 minutes. Add the onion and salt; cook until soft, 3-4 minutes.
- Stir in the mixed vegetables, tomatoes, tomato ketchup, tomato puree, salt, sugar, water and mushrooms. Mix well and bring to the boil until the mushrooms are soft, about 2-3 minutes. Pour over the tofu and serve.
Ingredients
If egg tofu is unavailable, use 500g ordinary firm tofu instead.
See it on my blog
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
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I couldn't find egg tofu so I used regular tofu instead - it was really tasty fried in cornflour, I was pleasantly surprised because I'm not usually a big fan of tofu. The sauce was also nice, but the enoki mushrooms... well, I'm sure they're not at their best when they come from a can, but it was a new (and slightly unnerving) gastronomic experience for me. I will probably make this again, but without the mushies next time - 05 Jul 2012
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