Ingredients with Measurements:
- 1 block of Burmese tofu (16 oz)
- 2 tablespoons of vegetable oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon of ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup of snow peas
- 1 cup of broccoli florets
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cornstarch
- 1/4 cup of water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spatula
Step-by-step instructions:
1. Cut the Burmese tofu into small cubes and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the sliced onion, minced garlic, and grated ginger to the wok and stir-fry for 1-2 minutes until fragrant.
4. Add the sliced red and yellow bell peppers, snow peas, and broccoli florets to the wok and stir-fry for 3-4 minutes until slightly softened.
5. Add the cubed Burmese tofu to the wok and stir-fry for 2-3 minutes until heated through.
6. In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and water until smooth.
7. Pour the sauce mixture over the stir-fry and stir to coat evenly.
8. Season with salt and pepper to taste.
9. Serve hot over rice or noodles.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 20g
Protein: 10g
Fiber: 5g
Substitutions for ingredients:
- Burmese tofu can be substituted with regular tofu or chickpeas.
- Snow peas can be substituted with sugar snap peas or green beans.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced mushrooms or carrots for extra flavor and texture.
- Use different types of bell peppers or add chili peppers for a spicier stir-fry.
- Add a splash of rice vinegar or lime juice for a tangy twist.
Tips and tricks:
- Make sure to cut the vegetables into similar sizes for even cooking.
- Drain the Burmese tofu before using to remove excess water.
- Stir-fry quickly over high heat to retain the crunchiness of the vegetables.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the stir-fry in a large bowl or on individual plates.
Garnishes:
Garnish with chopped cilantro or green onions for a pop of color and flavor.
Pairings:
Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Steamed bok choy
- Egg drop soup
- Fried rice
Troubleshooting advice:
- If the stir-fry is too dry, add a splash of water or broth to loosen the sauce.
- If the vegetables are overcooked, reduce the cooking time or stir-fry over lower heat.
Food safety advice:
- Make sure to cook the vegetables and tofu thoroughly to avoid any foodborne illnesses.
- Store leftovers promptly in the refrigerator to prevent spoilage.
Food history:
Burmese tofu, also known as Shan tofu, is a popular plant-based protein in Myanmar. It is made from chickpea flour and water, and has a unique texture and flavor.
Flavor profiles:
This stir-fry is savory and slightly sweet, with a hint of umami from the oyster sauce.
Serving suggestions:
Serve hot over rice or noodles for a satisfying and healthy meal.
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Region: Myanmar (Burma)