Stir Fried Mixed Vegetables with Tofu

The broccoli and cauliflower are two of my favorite vegetables from the same cruciferous family called Brassicaceae. They both consist of a compact head of florets and are nutritious,low in fat but high in dietary fiber, water and vitamin C.

I normally add some egg tofu to complete this stir fried mixed vegetables dish. The delicate egg tofu comes in a tube where I can easily cut into rounds for shallow frying until crispy.


Stir Fried Mixed Vegetables with Tofu



1 cluster of broccoli, cut into small florets
1 small cluster of cauliflower, cut into small florets
100 gm prawns
50 gm carrot, sliced
1 stick egg tofu, cut to 8 pc
1 teaspoon ginger, shredded
2 shallots, sliced
3 cloves garlic, chopped
1 tsp oyster sauce
3 tbsp oil
1 tbsp cornflour
salt, pepper, sugar, water

1. Heat oil in the wok.
2. Fried the egg tofu till golden brown, drain and dish out.
3. Saute the ginger, shallots and garlic till fragrant.
4. Fry the prawns for a minute and dish out.
5. Blanch the broccoli, caulifower and carrot in small pot of boiling water for a minute.
6. Drain well and add to the wok with a sprinkle of salt.
7. Mix back the prawn with the oyster sauce, salt and sesame oil and stir fry for a minute.
8. Add back the tofu.
9. Blend the cornstarch, sugar and pepper with some water from the pot and pour in.
10. Stir fry and cook until gravy thickens and bubbly.
11. Serve hot with rice.