This recipe was born out of an impromptu idea that my sister and I came up with one day when we were alone at home for lunch. We both wanted to eat something fresh, but quick and easy to make, and we came up with this!
It’s spicy, delicious and simple and it’s one of my favorite things to make.
What you’ll need:
3-4 broccolini florets (I like more so I usually take 4)
3/4 cup of chopped beans
1 pack firm tofu (397 g)
4 tbsp soy sauce
1 tsp rice wine vinegar (or another kind of white vinegar)
1/2 tsp sesame oil
1 tbsp crushed ginger
3.5 tsp sugar
1 dried red chilli
High Heat sunflower oil
Note: Serve this dish with sticky rice because the sauce isn’t very thick and sticky rice helps gather the flavor. You could also add cornflour to the sauce to thicken it.
First, chop the vegetables. I usually cut the broccolini into big chunks, the carrot into strips and I slant cut the beans. This time, I even used the broccolini stalks, and cut them into strips. Then, cut the tofu width wise into about 1/3″ thick rectangular pieces and then cut each rectangular piece into a square. Open the red chilli with a knife to remove the seeds, then chop or crush into small pieces.
For the sauce, mix the soy sauce, vinegar, sesame oil, sugar, and crushed ginger in a bowl.
In a non-stick frying pan, heat about 1 tbsp of oil and fry the tofu till brown on one side, then flip and fry on the other side. When the tofu pieces are golden brown on both sides, keep the pieces aside on a plate.
Then heat about 2 tbsp of oil in a non-stick wok, and on high heat, add the red chilli and the vegetables, and add salt to taste (keep in mind that soy sauce is salty as well). Sautee the vegetables till you are satisfied with how crunchy they are. I like them to be crunchy and raw so I do not cook them for very long (about 7-8 minutes).
Then add the tofu and the sauce and heat for about 3-4 minutes.