Ingredients
Ingredient
Quantity
Pokcoy
2 heads, chopped to preference
Carrot
1, thinly sliced
Young corn
4, thinly sliced
Tofu
3, diced
Green onion
1 stalk, sliced
Mushroom seasoning (Totole)
1/2 tsp
Sugar
to taste
Salt
to taste
Oil
for sautéing
Water
as needed
Spice Paste
Spice
Quantity
Garlic
4 cloves
Shallots
3
Candlenut
1
Pepper
1/2 tsp
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Instructions
Begin by blending the spice ingredients until smooth.
Heat a suitable amount of oil in a pan, then sauté the blended spice paste until it releases a fragrant aroma.
Add water along with sugar, salt, and mushroom seasoning, allowing the mixture to come to a boil.
Introduce the sliced carrots and young corn, cooking until they reach your desired tenderness.
Incorporate the pokcoy, green onion, and diced tofu into the pot, stirring gently until the pokcoy wilts.
Taste the dish and adjust seasoning as needed.
Serve hot, enjoying this delightful medley of vegetables and tofu.
Delve into this ultimate plant-based dish, perfect for a wholesome meal any day!