I have bookmarked this recipe for a while now, and when I saw the Soya Beans theme “Little Thumbs Up” event hosted by Mich, it just means a good time for me to try out this dish before October ends. I remember eating this dish in Malaysia Economy Mixed Rice stalls; it is a very appetizing dish. Because there are multiple ingredients used in this dish and all cut into little cute cubes shape, you get to taste all of it in one spoonful. In a Chinese cooking household, sometimes I find it hard to cook an extra dish alongside with the main protein (i.e. meat or seafood) when serve with rice. This stir fry is ideal in a situation of such – when you want something different than the usual green vegetables.
Recipe adapted from: Peng’s Kitchen
- 400gm firm tofu, diced
- 250gm french beans, diced
- 100gm fresh shitake mushroom, diced
- 100gm carrots, diced
- 3 cloves garlic, minced
- 2 shallots, sliced
- 1 tbsp bean paste
- 1/2 tbsp light soy sauce
- 1/2 tbsp wine
- 1/2 tsp white pepper
- 5 tbsp water
- Heat 2 tablespoon of oil in a non-stick pan, add tofu and pan fry till golden brown on all sides. Remove and set aside.
- With the same pan, add in 1 tablespoon of oil. Saute garlic, shallots and bean paste till fragrant.
- Add in french beans and carrots, stir fry for 2 mins.
- Add in mushroom and toss evenly.
- Add in water and seasoning. Mix evenly. Cover and simmer for 5mins. Turn off heat and serve.
This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.