Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into cubes
- 1 tablespoon of vegetable oil
- 1 teaspoon of minced garlic
- 1 teaspoon of minced ginger
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup of sliced mushrooms
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of fish sauce
- 1 teaspoon of sugar
- 1/4 teaspoon of black pepper
- 1/4 cup of chicken broth
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- 1/4 cup of chopped cilantro
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the minced garlic and ginger and stir-fry for 30 seconds.
3. Add the onion, red and green bell peppers, and mushrooms and stir-fry for 2-3 minutes until the vegetables are slightly softened.
4. Add the cubed tofu and stir-fry for another 2-3 minutes until the tofu is lightly browned.
5. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, sugar, black pepper, and chicken broth.
6. Pour the sauce over the tofu and vegetables and stir-fry for 1-2 minutes until the sauce is heated through.
7. In a separate small bowl, mix together the cornstarch and water to create a slurry.
8. Pour the slurry into the wok and stir-fry for another 1-2 minutes until the sauce thickens.
9. Remove from heat and garnish with chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 13g
- Protein: 12g
- Sodium: 800mg
Substitutions for ingredients:
- Firm tofu can be substituted with extra firm tofu.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Chicken broth can be substituted with vegetable broth or water.
- Cilantro can be substituted with green onions or parsley.
Variations:
- Add sliced carrots or bamboo shoots for extra crunch.
- Use different types of mushrooms such as shiitake or oyster mushrooms.
- Add sliced chicken or beef for extra protein.
Tips and tricks:
- Make sure to drain the tofu well before using it in the stir-fry.
- Cut the vegetables into similar sizes to ensure even cooking.
- Don't overcook the vegetables to maintain their crunchiness.
Storage instructions:
- Store any leftover stir-fry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the stir-fry in a large bowl or on individual plates.
Garnishes:
- Chopped cilantro or green onions.
Pairings:
- Serve the stir-fry with steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli or bok choy.
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the vegetables are not cooked enough, stir-fry them for a few more minutes before adding the tofu.
Food safety advice:
- Make sure to cook the tofu and vegetables to a safe temperature of 165°F.
Food history:
- Baik Kut Kyee Tofu Stir-Fry is a popular dish in Myanmar, also known as Burma.
Flavor profiles:
- This stir-fry has a savory, umami flavor with a hint of sweetness and spiciness.
Serving suggestions:
- Serve the stir-fry with a side of steamed rice and a cold beer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai