Sunday, March 21, 2010

Vegetarian Braised Tofu Stew with Chinese Lettuce (Sang Choy, Sheng Cai, Pek Chai)

I was cracking my head thinking of a suitable dish to cook for my little toddler to eat the other day when I came up with this recipe. I wanted something soft and with a little gravy. Tofu and stew fits the dish that I am looking for. I have added an egg when cooking for him so you can opt out from this ingredients if you don’t take eggs. Anyway, I like to use Chinese Lettuce (sang choy, sheng cai, pek chai) in stew because it will not get too soggy easily. For a little flavouring, I used vegetarian oyster sauce, sesame oil and light soya sauce.

Tofu, 1 block, 3”x3”x3”, cut into 1 cm square blocks
Sesame oil, 1 teaspoon
Light soya sauce, 1 table spoon
Olive oil, 1 table spoon
Chinese Lettuce, 10 leaves, cut into 1” length
Vegetarian oyster sauce, 1 table spoon (optional)
Salt to taste
A little water
Corn flour and water mixture
Egg (optional), 1 pc, slightly beaten

Heat up pan and add in a little olive oil. You can also use any vegetable oil. Put in the tofu and fry it slightly. Add in the Chinese Lettuce. Fry for a short while. Stir the mixture gently so that you will not break the tofu into small piece. Add sesame oil, light soya sauce, salt, vegetarian oyster sauce and a little water to make a stew. Bring to a boil and thicken the stew with cornflower and water mixture. If you take eggs, then slowly pour in the beaten egg while stirring the stew.


Anncoo said...

This is truly healthy. Good for adult and kids.

Sushma Mallya said...

Thats a quick one but looks delicious pete...

Rachana Kothari said...

This is so healthy and delicious Pete!

ARUNA said...

Looks nice!


Hi, stew looks healthy and yummy, thanks for sharing....