Tofu and Sauteed Vegetables

Recipe By : Ian Campbell (Exec. Chef)
Serving Size : 12 Preparation Time :0:00
Categories : A la Minute Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 kilograms Tofu
5 grams Garlic — Crushed
8 grams Black Bean Paste
400 grams Daikon — Julienne
400 grams Yellow Peppers — Julienne
400 grams Red Peppers — Julienne
400 grams Green Peppers — Julienne
400 grams Zucchini — Julienne
720 Millilitres Chicken Stock — Warmed
40 grams Sesame Oil
120 grams Green Onion — Chopped

1) Cut tofu into bite sized pieces (5 x 25 x 25 mm makes a nice
presentation), it can also be cubed if serving in a large dish.
In any
case dip tofu in flour.

2) Heat saute pan with oil. Saute tofu on all sides until
golden brown.
Remove from pan, and place on serving dish.

3) Add garlic and black bean paste and saute for 1 minute. Add
vegetables and saute for 2 minutes. Remove vegetables leaving
liquid
behind, and arrange on serving dish with tofu.

4) Add chicken stock and soya sauce and reduce by 1/2. Pour
reduced
stock over tofu and vegetables, and sprinkle with freshly chopped
green
onions.

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Popularity: 4% [?]