John Myers
Tofu and Vegetable Stew
The perfect tofu and vegetable stew recipe with a picture and simple step-by-step instructions.
- 400 g Tofu firm
- 3 Solo garlic
- 5 cm Fresh ginger
- 6 tbsp Rapeseed oil
- 80 g Cane sugar
- 60 ml Fish sauce
- 4 tbsp Water
- 200 g King oyster mushrooms
- 200 g Green beans
- 2 Red peppers
- 6 Stalk Thai basil
- Peel and quarter the solo garlic. Peel the ginger and cut into coarse pieces. Put the garlic, ginger and 3 tablespoons of rapeseed oil in a tall container and coarsely puree with a blender. Cut the tofu into 2 cm cubes Let marinate for 15 minutes.
- In the meantime, mix the sugar, fish sauce and 4 tablespoons of water in a small saucepan. Cook uncovered over medium heat to a thin syrup for 4-6 minutes, stirring occasionally.
- Clean the king oyster mushrooms and cut into pieces. Wash the beans and cut into pieces 1-2 cm long. Quarter the peppers, remove the seeds and white separating skins. Wash the quarters and cut across into strips. Wash the basil, shake to dry and pluck the leaves.
- Heat the rest of the rapeseed oil (3 tablespoons of oil) in a saucepan and fry the tofu in it over medium heat until the garlic is golden yellow. Stir in the mushrooms and beans and also fry for about 2 minutes. Stir in the syrup and cover the stew on low Cook on medium heat for 5-6 minutes.
- Stir in the peppers. Arrange the tofu and vegetable stew on 4 bowls and serve sprinkled with the basil. I served rice with it.
Facebook Comments