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Recipe
Stir Fried Vegetables And Tofu In Black Bean Sauce Recipe
Print Recipe
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Ingredients
1/2 c black bean sauce .
1 lb hokkien noodles .
250 g Broccolini, sliced coarsely .
2 tbsps peanut oil .
2 tbsps ketjap manis .
1 eggplant, cut into thin strips .
300F g fresh firm tofu .
500 g choy sum, sliced coarsely .
1 (230 g) can sliced water chestnuts, rinsed & drained .
1 red capsicum, sliced thinly .
2 tsps ginger, grated .
1 carrot, sliced thinly .
1 garlic clove, crushed
Directions
Step #1 Place noodles in large heatproof bowl; cover with boiling water.
Step #2 Use fork to seperate noodles; drain.
Step #3 Drain tofu, cut into 12 pieces.
Step #4 Heat half the oil in wok & stir fry tofu in batches until lightly browned.
Step #5 Drain on absorbent paper, cover to keep warm.
Step #6 Heat half the remaining oil in same wok; stir fry eggplant til soft.
Step #7 Add carrot, capsicum & water chestnuts; stir fry until veggies are just tender & remove this from wok.
Step #8 Heat remaining oil; stir fry garlic & ginger til fragrant; add broccolini & choy sum; stir fry til just tender.
Step #9 Add noodles, sacues & eggplant mixture, stir fry til heated through.
Step #10 Add tofu; toss carefully to mix.
Enjoy the Stir Fried Vegetables & Tofu in Black Bean Sauce recipe
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Viewing Stir Fried Vegetables and Tofu in Black Bean Sauce Receipe
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