Braised wombok and tofu

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

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Braised wombok and tofu
  • 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
  • 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.