Tofu Knots with Soybean and Vegetables
Ingredients:
1 pack (8 oz) frozen tofu knots 百页结
4 oz frozen soybean
5 (1½” caps) dried Chinese mushroom
4 oz broccoli florets
2 oz carrot (1/4″ thick rounds)
1 Tbsp garlic (minced)
1 Tbsp ginger (minced)
Seasoning:
1 Tbsp light soy sauce
2 tsp dark soy sauce
1 tsp mushroom seasoning
1-1/3 Tbsp vegetarian stir-fry sauce
1/2 tsp sesame oil
1½ cup water
Thickening Solution:
2½ tsp cornstarch
2 Tbsp water
Method:
- Thaw frozen tofu knots in refrigerator overnight. Rinse and drain before using.
- Give mushroom a quick rinse. Soak in a covered bowl for 1½ hours or until softened depending on the thickness of the caps. Rinse mushroom between gills to remove dirt and grit. Squeeze out water and cut each cap into 5 or 6 slices. Mix with 1/2 tsp sugar and 3/4 tsp sesame oil.
- Rinse frozen soybean with cold water. Drain.
- Mix seasoning ingredients and thickening solution in separate bowls.
- Heat wok and add 1 Tbsp oil. Stir-fry broccoli and carrot for 30 seconds. Remove.
- Add another 2 Tbsp oil to wok. Sauté garlic and ginger until fragrant. Add mushroom, stir-fry for 1 minute. Add 1 tsp wine and toss for 30 seconds. Add tofu knots, soybean and seasoning ingredients. Bring to a boil. Cover and cook for 2 minutes. Return broccoli and carrot to wok. Cook for about 1 minute. Add thickening solution. Keep tossing until seasoning reboils and thickens. Remove and serve.
Nutrition value for 1/6 portion of recipe:
Calorie 245, Fat 15.4 g, Carbohydrate 13 g, Fibre 3 g, Sugar 4 g, Cholesterol 0 mg, Sodium 527 mg, Protein 17 g.
- Light Soy Sauce and Dark Soy Sauce
- Mushroom Seasoning
- Tofu Knot
- Vegetarian Stir-fry Sauce
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Filed under: Food, Recipe | Tagged: Chinese, My Recipe, Vegetarian | Comments Off on My Recipe