Stir-fried Lotus Root and Asparagus with Crispy Tofu and Macadamia Nuts蓮藕蘆筍脆皮豆腐炒夏威夷果仁
A vibrant and healthy Cantonese stir-fry featuring tender lotus root, crisp asparagus, golden fried tofu, and crunchy macadamia nuts, all tossed in a savory light sauce.
01Ingredients
- 300g firm tofu, cut into 2cm cubes
- 200g lotus root, peeled and sliced 0.5cm thick
- 150g asparagus, tough ends trimmed, cut into 3cm pieces
- 50g macadamia nuts, lightly toasted
- 50g carrots, peeled and sliced thinly
- 2 cloves garlic, minced
- 10g ginger, minced
- 4 tablespoons vegetable oil
- 2 tablespoons vegetarian oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch
- 4 tablespoons water
Nutrition (per serving)485kcal
- Protein18.5g
- Carbs28g
- Fat32.5g
Fiber 5.5 gSodium 625 mg
02Steps
- Prepare sauce: In a small bowl, combine vegetarian oyster sauce, light soy sauce, sugar, white pepper, cornstarch, and water. Stir well and set aside.
- Pan-fry tofu: Heat half of the vegetable oil in a wok over medium-high heat. Add firm tofu and pan-fry until all sides are golden brown and crispy. Remove tofu from wok and set aside.
- Stir-fry aromatics and vegetables: Add the remaining vegetable oil to the wok. Add garlic and ginger and stir-fry until fragrant. Add lotus root, asparagus, and carrots. Stir-fry for 3-4 minutes until vegetables are slightly tender-crisp.
- Combine and sauce: Return the pan-fried tofu to the wok. Pour in the prepared sauce mixture. Stir-fry quickly until the sauce thickens and coats all ingredients evenly.
- Add macadamia nuts: Stir in the toasted macadamia nuts just before serving. Toss gently to combine. Serve immediately with steamed rice.
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