GAR­LIC TOFU WITH SPICY CO­CONUT VEGETA­BLES

that's life (Australia) - - Real Food -

SERVES 4

PREP AND COOK: 25 MINS

• 1 bunch broc­col­ini (200g)

• 1 bunch gai lan (Chi­nese

broc­coli) (330g)

• 2 x 300g pack­ets firm tofu • ½ cup corn­flour

• 2 tsps gar­lic pow­der

• ¼ cup veg­etable oil

• 150g snow peas, trimmed • ½ cup co­conut milk

• 1 tblsp fish sauce

• 1 long red chilli, thinly

sliced di­ag­o­nally

• 1 cup fresh Thai basil leaves

1 Cut broc­col­ini cross­ways in half. Sep­a­rate heads from stems. Trim gai lan and cut cross­ways into thirds. Sep­a­rate leaves and stems.

2 Cut tofu into 4cm pieces. Toss tofu, in four batches, in com­bined corn­flour and gar­lic pow­der sea­soned with salt and pep­per.

3 Heat 2 tblsps of the oil in a large wok over a high heat. Add tofu in two batches. Cook, turn­ing oc­ca­sion­ally, for about 5 min­utes, or un­til golden brown. Drain on ab­sorbent kitchen pa­per.

4 Heat re­main­ing oil in same hot wok over a high heat. Add broc­col­ini stems and gai lan stems. Stir-fry for about 2 min­utes, or un­til just ten­der. Add broc­col­ini heads and gai lan leaves with snow peas. Stir-fry for about 2 min­utes, or un­til just ten­der.

5 Add com­bined milk, sauce and chilli. Stir-fry for a fur­ther 1 minute, or un­til hot. Stir in half the basil.

6 Serve with tofu and re­main­ing basil.

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