Name: Braised wombok and tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup peanut oil for shallow-frying; 400 gram tofu, cubed; 1 large onion, sliced; 1/2 head wombok (chinese cabbage), sliced, plus ½ cup green leaves reserved; 540 millilitre coconut milk; 1/4 cup dark soy sauce; 1/4 cup fish sauce; 12 snake beans, trimmed, or 36 green beans, cut into 4cm pieces

Braised wombok and tofu

Tofu fans will love this vegetarian recipe served with beans and sliced wombok

Serves 4

Prep

15M

Cook

15M

Total

30M

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Ingredients

1 cup peanut oil for shallow-frying

400 gram tofu, cubed

1 large onion, sliced

1/2 head wombok (chinese cabbage), sliced, plus ½ cup green leaves reserved

540 millilitre coconut milk

1/4 cup dark soy sauce

1/4 cup fish sauce

12 snake beans, trimmed, or 36 green beans, cut into 4cm pieces

Method

1.In a wok or large frying pan, heat oil on high. Fry tofu for 1-2 minutes until golden brown, then drain on a paper towel. Keep warm.

2.Pour oil out of wok, leaving 1 tablespoon. Stir-fry onion and wombok for 4-5 minutes until just tender.

3.Stir in coconut milk, soy and fish sauce. Bring to the boil. Turn heat down, then simmer for 5-6 minutes until thickened slightly.

4.In a saucepan of boiling water, cook beans for 1-2 minutes until just tender. Drain and add to wombok.

5.Serve vegetables and sauce topped with fried tofu, plus reserved tender wombok leaves.

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Ingredients

Method

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