← Nouns Cooking · Indonesian & Filipino

Ingredients

• 200 g firm tofu, patted dry and cubed
• 3 tbsp Vegetable oil
• 3 cloves Garlic, finely chopped
• 2 cm piece Ginger, finely chopped
• 3 Spring onion, whites and greens sliced separately
• 1 Carrot, thinly sliced on the diagonal
• 150 g Mushrooms, sliced
• 150 g Cauliflower, small florets
• 150 g Broccoli, small florets
• 80 g sugar snap or snow peas
• 150 g Napa (Chinese) cabbage, cut into 3 cm pieces
• 2 Bok choy, stems and leaves separated
• 1 Tomato, cut into wedges
• 250 ml vegetable stock
• 2 tbsp Soy sauce
• ½ tsp Sugar
• ¼ tsp White pepper
• 1 tbsp Cornflour (cornstarch), mixed with 2 tbsp water
• 1 tsp Toasted sesame oil
• Salt

Method

1. Blanch the cauliflower and broccoli in boiling salted water for 1 minute, then drain.
2. Heat 1 tbsp of the oil in a wok or large frying pan over medium-high heat and fry the tofu for 5–6 min, turning, until golden on most sides. Lift out.
3. Add the rest of the oil and fry the garlic, ginger and spring onion whites for 30 seconds until fragrant. Add the carrot and mushrooms and stir-fry for 2 min.
4. Add the cauliflower, broccoli, peas, cabbage and bok choy stems with the stock, soy sauce, sugar and pepper. Cover and cook for 2–3 min until the vegetables are just tender but still crisp.
5. Add the bok choy leaves, tomato and tofu, stir the cornflour mix and pour it in. Toss for 1 minute until the sauce turns glossy and coats everything.
6. Finish with the sesame oil and spring onion greens, taste for salt and serve with rice.

Tips

• The classic street version adds sliced chicken, prawns and fish balls and seasons with oyster sauce; add the meat with the carrots if you like, but the dish is then no longer vegetarian.
• Soy sauce contains wheat; tamari makes it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

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