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
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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.
If egg tofu is unavailable, use 500g ordinary firm tofu instead.
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