Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into cubes
- 1 bunch of Okinawan spinach, washed and chopped
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of cornstarch
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, cornstarch, and 1/4 cup of water. Set aside.
2. Heat a large skillet or wok over high heat. Add vegetable oil and swirl to coat.
3. Add garlic and onion, and stir-fry for 1-2 minutes until fragrant.
4. Add red bell pepper and stir-fry for another 2-3 minutes until slightly softened.
5. Add tofu and stir-fry for 2-3 minutes until lightly browned.
6. Add Okinawan spinach and stir-fry for another 2-3 minutes until wilted.
7. Pour in the sauce mixture and stir-fry for 1-2 minutes until the sauce thickens and coats the ingredients.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice.
20-25 minutes
5. Temperature: High heat
Serving size: 4 servings
Nutritional information:
- Calories: 170
- Fat: 9g
- Carbohydrates: 12g
- Protein: 12g
- Fiber: 3g
- Sodium: 460mg
Substitutions for ingredients:
- Firm tofu can be substituted with extra-firm tofu or tempeh.
- Okinawan spinach can be substituted with regular spinach or bok choy.
- Red bell pepper can be substituted with any color of bell pepper or other vegetables such as carrots or broccoli.
Variations:
- Add sliced mushrooms or bamboo shoots for extra flavor and texture.
- Use hoisin sauce instead of oyster sauce for a sweeter taste.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to drain the tofu well to prevent excess moisture in the stir-fry.
- Cut the vegetables into similar sizes for even cooking.
- Stir-fry quickly over high heat to prevent the vegetables from becoming mushy.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet or microwave until heated through.
Presentation ideas:
- Serve in a large bowl or platter with steamed rice on the side.
- Garnish with chopped green onions or sesame seeds.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Steamed rice
- Miso soup
- Pickled vegetables
Suggested side dishes:
- Edamame
- Seaweed salad
- Grilled fish or chicken
Troubleshooting advice:
- If the stir-fry is too dry, add a splash of water or vegetable broth to loosen the sauce.
Food safety advice:
- Make sure to wash the vegetables thoroughly before cooking.
- Store leftovers promptly in the refrigerator.
Food history:
- Okinawan spinach, also known as Goya, is a popular vegetable in Okinawan cuisine. It is known for its bitter taste and is often used in stir-fries and soups.
Flavor profiles:
- The dish has a savory and slightly sweet flavor from the soy sauce and oyster sauce. The tofu adds a creamy texture, while the Okinawan spinach and red bell pepper provide a fresh and crunchy element.
Serving suggestions:
- Serve hot with steamed rice for a complete meal.
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Region: Japanese