Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into small cubes
- 2 cups of katuk leaves, washed and chopped
- 1 red bell pepper, sliced
- 1 onion, sliced
- 3 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the garlic and onion and stir-fry for 1-2 minutes until fragrant.
3. Add the red bell pepper and stir-fry for another 2-3 minutes until slightly softened.
4. Add the tofu and stir-fry for 3-4 minutes until lightly browned.
5. Add the katuk leaves and stir-fry for 1-2 minutes until wilted.
6. In a small bowl, mix together the soy sauce, oyster sauce, sugar, salt, and pepper.
7. Pour the sauce over the stir-fry and stir well to combine.
8. Cook for another 1-2 minutes until the sauce has thickened and coated the vegetables and tofu.
9. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 12g
- Protein: 12g
Substitutions for ingredients:
- Katuk leaves can be substituted with spinach or kale.
- Firm tofu can be substituted with tempeh or seitan.
- Red bell pepper can be substituted with any color of bell pepper.
Variations:
- Add sliced mushrooms for an extra umami flavor.
- Use hoisin sauce instead of oyster sauce for a sweeter taste.
- Add a teaspoon of chili flakes for a spicy kick.
Tips and tricks:
- Make sure to drain the tofu well before cutting it into cubes to prevent excess moisture in the stir-fry.
- Stir-fry the vegetables in batches to prevent overcrowding the wok or skillet.
- Use a wooden spoon or spatula to stir-fry the ingredients to prevent scratching the non-stick surface of the wok or skillet.
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 the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the stir-fry in a large bowl or on a platter with steamed rice on the side.
- Garnish with chopped green onions or sesame seeds for added flavor and texture.
Pairings:
- Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Cucumber and tomato salad
Troubleshooting advice:
- If the stir-fry is too dry, add a splash of water or vegetable broth to the wok or skillet.
- If the stir-fry is too salty, add a squeeze of lime juice or a pinch of sugar to balance the flavors.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using them in the stir-fry.
- Cook the stir-fry to an internal temperature of 165°F to ensure that the tofu is fully cooked.
Food history:
- Katuk leaves are a popular ingredient in Indonesian and Malaysian cuisine, where they are often used in stir-fries and curries.
Flavor profiles:
- This stir-fry is savory, slightly sweet, and umami-rich.
Serving suggestions:
- Serve the stir-fry family-style in a large bowl or platter for a casual dinner party.
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