Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1 cup of purple bauhinia flowers
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Drain the tofu and cut it into small cubes. Set aside.
2. Rinse the purple bauhinia flowers and remove the stems. Set aside.
3. In a small bowl, mix the soy sauce, cornstarch, and water until well combined. Set aside.
4. Heat the vegetable oil in a wok or large skillet over medium-high heat.
5. Add the garlic and stir-fry for 30 seconds until fragrant.
6. Add the sliced onion and bell pepper and stir-fry for 2-3 minutes until slightly softened.
7. Add the tofu and stir-fry for 3-4 minutes until lightly browned.
8. Add the purple bauhinia flowers and stir-fry for 1-2 minutes until wilted.
9. Pour the soy sauce mixture over the stir-fry and stir well to coat.
10. Season with salt and pepper to taste.
11. Serve hot with rice or noodles.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 170
- Fat: 9g
- Carbohydrates: 13g
- Protein: 12g
- Fiber: 3g
Substitutions for ingredients:
- Firm tofu can be substituted with extra-firm tofu or tempeh.
- Purple bauhinia flowers can be substituted with other edible flowers such as chrysanthemum or nasturtium.
Variations:
- Add sliced mushrooms or baby corn for extra texture.
- Use different color bell peppers for a more colorful dish.
- Add a teaspoon of sesame oil for extra flavor.
Tips and tricks:
- Press the tofu with a paper towel to remove excess water before cutting it into cubes.
- Stir-fry the vegetables in batches to avoid overcrowding the wok or skillet.
- Add more soy sauce or salt if needed.
Storage instructions:
- Store any leftovers 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.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli or bok choy
- Egg rolls or spring rolls
Troubleshooting advice:
- If the stir-fry is too dry, add a splash of water or vegetable broth to loosen it up.
- If the vegetables are overcooked, reduce the cooking time or stir-fry them separately.
Food safety advice:
- Make sure to rinse the purple bauhinia flowers thoroughly before using them.
- Use a clean cutting board and knife when preparing the ingredients.
Food history:
- Purple bauhinia flowers are a popular ingredient in Chinese cuisine and are often used in stir-fries and soups.
Flavor profiles:
- The stir-fry has a savory and slightly sweet flavor with a hint of floral notes from the purple bauhinia flowers.
Serving suggestions:
- Serve the stir-fry as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese