Stir-fried Lotus Root and Asparagus with Crispy Tofu and Macadamia Nuts脆皮豆腐炒蓮藕蘆筍夏威夷果仁
A vibrant and textural vegetarian dish featuring crispy pan-fried tofu, crunchy lotus root, tender asparagus, and rich macadamia nuts, all stir-fried in a savory garlic and soy-based sauce.
01Ingredients
- 300g firm tofu, pressed and cut into 2cm cubes
- 150g lotus root, peeled and sliced into thin rounds
- 150g asparagus, trimmed and cut into 4cm pieces
- 50g macadamia nuts
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp vegetarian oyster sauce
- 1 tsp sugar
- 1/4 tsp white pepper
- 2 tbsp water or vegetable broth
- 3 tbsp cooking oil (for frying tofu and stir-frying)
- 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water)
Nutrition (per serving)312kcal
- Protein12.5g
- Carbs16.8g
- Fat22.1g
Fiber 3.2 gSodium 542 mg
02Steps
- In a small bowl, combine soy sauce, vegetarian oyster sauce, sugar, white pepper, and water or vegetable broth. Set aside.
- Heat 2 tablespoons of cooking oil in a wok or large frying pan over medium-high heat. Add the tofu cubes and pan-fry until golden brown and crispy on all sides, about 6-8 minutes. Remove and set aside.
- Add the remaining 1 tablespoon of cooking oil to the wok. Add minced garlic and grated ginger, stir-fry until fragrant, about 30 seconds. Add lotus root slices and stir-fry for 2 minutes. Then add asparagus pieces and stir-fry for another 2 minutes until tender-crisp.
- Return the fried tofu to the wok. Pour in the prepared sauce. Add macadamia nuts. Stir well to coat all ingredients. Bring to a simmer. Stir in the cornstarch slurry to thicken the sauce as desired. Serve hot.
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