Tumis Broccoli, Tofu, and Carrots
Ingredients
| Ingredient | Quantity |
|---|---|
| Firm Tofu | 2 large pieces, cubed |
| Broccoli | 1 head, cut into florets |
| Carrot | 1 medium, sliced |
| Garlic | 2 cloves, crushed |
| Red Chili Peppers | 5, sliced |
| Sugar | To taste |
| Salt | To taste |
| Oyster Sauce | 1 teaspoon |
| Cornstarch | 1 teaspoon, dissolved in a little water |
| Cooking Oil | For frying |
| Water | For blanching |
Instructions
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Prepare the Tofu: Heat oil in a pan and lightly fry the cubed tofu until golden. Remove and drain on paper towels to absorb excess oil.
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Blanch the Broccoli: Cut the broccoli into florets and soak in boiling salted water for 3 minutes. Drain and rinse with cold water to stop the cooking process.
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Sauté Aromatics: In the same pan, add a bit more oil if needed and sauté the crushed garlic and sliced red chilies until fragrant. Add a splash of water.
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Add Carrots: Toss in the sliced carrots and stir-fry briefly, allowing them to soften slightly while retaining their vibrant color.
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Combine Ingredients: Add the fried tofu, oyster sauce, and season with sugar and salt to taste. Pour in the cornstarch mixture and stir well to combine, allowing the sauce to thicken.
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Finish with Broccoli: Finally, incorporate the blanched broccoli, tossing gently to mix without overcooking the broccoli.
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Serve: Once everything is heated through and well combined, serve hot and enjoy this delightful, colorful dish!
This stir-fry is not only a feast for the eyes but also a nutritious, delicious option perfect for any meal!
