Stir Fried Veggies With Egg Tofu

This stir fry recipe is an extremely simple and satisfying one. I could just have this alone for lunch or dinner.

Slice the egg tofus and fry till golden brown. Once done, remove from heat and place them on a kitchen roll to absorb the excess oil.

Go on to blanch all the vegetables. Make sure not to blanch them too long to ensure that the veggies are still crunchy. Once blanched, immediately place the vegetables in cold water. This is because it stops the cooking process and the vegetable remains crunchy. Blanch the vegetables separately.

In a wok/pan heat some oil and sauté the onion and garlic till soft and fragrant.

To that add some oyster sauce and a pinch of salt.

Add the blanched veggies and fried egg tofu and give a quick toss. 

Remove from heat and sprinkle some chopped spring onions, if desired and serve hot.

STIR FRIED VEGGIES WITH EGG TOFU

+PRINT RECIPE HERE
INGREDIENTS:

1 spanish onion, sliced

3 cloves garlic, finely minced

1 packet egg tofu

3/4 cup broccoli florets

6 snow peas

1/2 cup red bell pepper
3/4 tbsp oil

1 tsp oyster sauce

A pinch of salt
Oil to fry the egg tofus
Water to blanch the veggies

METHOD:
1) Slice the egg tofus and fry till golden brown. 
2) Once the tofus are done, remove from heat and place them on a kitchen roll to absorb the excess oil.

3) In a pot, bring to boil some water. Once it has reached boiling stage reduce the heat and start blanching the veggies. Blanch the veggies one after another, separately. Make sure to blanch for only 30-45 seconds, to ensure that the veggies are still crunchy.
4) Once blanched, remove from the hot water and immediately place the veggies in a bowl of cold water and remove them after a while.
5) In a wok/pan heat 3/4 tbsp oil and sauté the onion and garlic till soft and fragrant.

6) Add the oyster sauce and a pinch of salt and continue sauteing for a few mmore seconds.
7) Add the blanched veggies and fried egg tofu and give a quick toss.

8) Remove from heat and sprinkle some chopped spring onions.