Ingredients with Measurements:
- 1 block of firm tofu, cut into small cubes
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 onion, sliced
- 1 carrot, julienned
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup of cabbage, sliced
- 1 cup of broccoli florets
- 1 cup of snow peas
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of chicken or vegetable broth
- 1 tablespoon of cornstarch
- 2 tablespoons of water
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 sliced onion and stir-fry for 1-2 minutes until fragrant.
3. Add the julienned carrot, sliced red and green bell pepper, sliced cabbage, broccoli florets, and snow peas. 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 slightly browned.
5. In a small bowl, whisk together the soy sauce, oyster sauce, sugar, salt, black pepper, and chicken or vegetable broth.
6. Pour the sauce into the wok or skillet and stir to combine with the vegetables and tofu.
7. In another small bowl, whisk together the cornstarch and water until smooth.
8. Pour the cornstarch mixture into the wok or skillet and stir to thicken the sauce.
9. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 190
- Total fat: 9g
- Cholesterol: 0mg
- Sodium: 630mg
- Total carbohydrates: 20g
- Dietary fiber: 5g
- Sugars: 8g
- Protein: 10g
Substitutions for ingredients:
- You can substitute the tofu with chicken, shrimp, or beef.
- You can use any vegetables you like, such as mushrooms, zucchini, or bean sprouts.
- You can substitute the soy sauce with tamari or coconut aminos for a gluten-free option.
Variations:
- You can add some sliced chili peppers or chili flakes for a spicy kick.
- You can add some sliced ginger for extra flavor.
- You can add some cashews or peanuts for crunch.
Tips and tricks:
- Make sure to cut the vegetables into similar sizes for even cooking.
- You can marinate the tofu in soy sauce and cornstarch for 10-15 minutes before stir-frying for extra flavor and texture.
- You can use a slotted spoon to remove the vegetables and tofu from the wok or skillet before thickening the sauce with cornstarch to prevent overcooking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Cap Cai with Tofu in a large bowl or on a platter with steamed rice on the side.
- Garnish with some sliced green onions or cilantro.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed bok choy or broccoli
- Egg rolls or spring rolls
Troubleshooting advice:
- If the sauce is too thick, add more chicken or vegetable broth.
- If the sauce is too thin, mix more cornstarch and water and add it to the wok or skillet.
Food safety advice:
- Make sure to cook the vegetables and tofu to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Cap Cai is a popular Indonesian Chinese stir-fry dish that typically includes a variety of vegetables and meat or seafood.
Flavor profiles:
- The Cap Cai with Tofu is savory, slightly sweet, and umami-rich.
Serving suggestions:
- Serve the Cap Cai with Tofu as a main dish for lunch or dinner.
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Region: Indonesian