- 2 tablespoons sesame oil
- 1 packet of extra firm tofu, cut into sticks
- 2 cups spring onions
- 1 red chilli, chopped finely
- 3 cloves garlic, crushed
- 1 cup green beans, cut into thirds
- 1 zucchini, cut into sticks
- 1 bunch asparagus, cut into thirds
- 1 cup broccolini or broccoli, diced
- 2 large handfuls baby spinach
- 1 tablespoon Cooking Caramel
- 1 tablespoon Kejup Manis
- zest and juice of 1 lime
- ½ cup fresh coriander
Tofu has been part of the Chinese diet for over 2000 years and has been adopted by many other Southeast Asian cuisines.
It’s a pressed bean curd, made from coagulated soy juice. The finished product is a creamy white block, with a mild flavour, making it a good carrier for either sweet or savoury flavours.
From a nutritional point of view, Tofu is a good source of protein, contributing about 10g in a ½ cup quantity. It is also a good source of calcium.
Types of Tofu
Silken Tofu is soft, with a jelly-like wobble that will fall apart in your hands. You can peel back the lid, drain it’s liquid and then gently slice the tofu while it’s still in the packaging.
Silken tofu is an excellent substitute for cream or yoghurt in salad dressings, sauces and desserts. It has almost no flavour, and gives a beautiful thick and creamy texture and colour to things like pesto style dressings.
Firm Tofu still contains moisture, and has a texture similar to firm custard. It can be handled and sliced easily, and can be held successfully with chopsticks. My Green Stir Fry used this type of tofu.
Extra Firm Tofu has the lowest moisture content and is very firm, can feel rubbery and can crumble when sliced through.
What do I do with Tofu?
Use the silken variety in smoothies, pasta sauces, salad dressings or desserts. Try substituting it for sour cream or mayonnaise.
Grill, bake or stir fry the firmer varieties.
Recipes on this blog using Tofu:
5 other recipes to check out:
Firm Tofu & Green Stir Fry
Today I played with extra firm tofu, tossed with a lot of greens in a simple stir fry. I also used Asian Cooking Caramel, which I might feature another time…
Heat 1 tablespoon of sesame oil in a large wok, and stir fry the tofu for a few minutes, until brown. Remove the tofu from the wok and set aside.
Heat the remaining oil in the wok and add the spring onion, chilli and garlic, stirring for about a minute.
Add the zucchini, asparagus, beans and broccolini and stir fry for another minute.
Add the spinach leaves and stir to combine.
Return the tofu to the pan, and add the Kejup Manis, Cooking Caramel and lime juice and zest. Combine everything well, and remove the wok from the heat.
Add in the coriander and season with salt and pepper to taste. Serve with brown rice or eat this stir-fry on it’s own….
Fantastic, fragrant and delicious. I’ll be making this one again.
Mr Beef ate it but I think I lost points for serving this up He’ll live.
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