Stir-fried Firm Tofu with Preserved Olive Vegetable and Green Beans欖菜四季豆炒豆腐
A savory and aromatic Cantonese vegetarian stir-fry featuring firm tofu cubes wok-fried with crisp green beans, sweet red bell peppers, and fragrant preserved olive vegetable paste. This dish is rich in umami and perfect with steamed rice.
01Ingredients
- Firm tofu, 400g, cut into 2cm cubes
- Green beans, 200g, trimmed and halved
- Red bell pepper, 1, deseeded and cut into 2cm squares
- Onion, 1/2, thinly sliced
- Garlic, 3 cloves, minced
- Ginger, 1-inch piece, minced
- Preserved olive vegetable (欖菜), 2 tablespoons
- Vegetarian oyster sauce, 1 tablespoon
- Light soy sauce, 1 teaspoon
- Sugar, 1/2 teaspoon
- White pepper, 1/4 teaspoon
- Sesame oil, 1/2 teaspoon
- Cooking oil, 3 tablespoons
Nutrition (per serving)287kcal
- Protein15.2g
- Carbs16.8g
- Fat18.5g
Fiber 3.2 gSodium 742 mg
02Steps
- Pat firm tofu cubes dry with paper towels.
- Heat cooking oil in a wok or large frying pan over medium-high heat. Add tofu cubes and pan-fry until golden brown and crispy on all sides, about 5-7 minutes. Remove tofu from the wok and set aside.
- Add remaining cooking oil to the wok. Add minced garlic, minced ginger, and sliced onion. Stir-fry for 1-2 minutes until fragrant.
- Add green beans and red bell pepper to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Return pan-fried tofu to the wok. Add preserved olive vegetable, vegetarian oyster sauce, light soy sauce, and sugar. Stir well to combine all ingredients and sauces.
- Stir in white pepper and sesame oil. Serve immediately with steamed rice.
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