Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into small cubes
- 2 tablespoons of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 1 cup of rice paddy herb leaves, washed and chopped
- 2 tablespoons 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 spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over high heat.
2. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
3. Add the sliced red bell pepper and yellow onion and stir-fry for 2-3 minutes until slightly softened.
4. Add the cubed tofu and stir-fry for 2-3 minutes until lightly browned.
5. Add the chopped rice paddy herb leaves and stir-fry for 1-2 minutes until wilted.
6. In a small bowl, mix together the soy sauce, oyster sauce, cornstarch, and water until smooth.
7. Pour the sauce into the wok 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.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 14g
- Protein: 12g
Substitutions for ingredients:
- Rice paddy herb can be substituted with cilantro or basil leaves.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced mushrooms or broccoli florets for extra vegetables.
- Use chicken or shrimp instead of tofu for a non-vegetarian version.
Tips and tricks:
- Drain the tofu well before cutting into cubes to prevent excess moisture.
- Use a wooden spoon or spatula to stir-fry the ingredients to prevent scratching the wok or skillet.
Storage instructions:
- Store any leftovers 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 in a large bowl or on individual plates with steamed rice.
Garnishes:
- Garnish with chopped green onions or sesame seeds.
Pairings:
- Serve with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Simple salad
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the tofu is sticking to the wok or skillet, add a little more oil to prevent sticking.
Food safety advice:
- Make sure to cook the tofu and vegetables thoroughly to prevent any foodborne illnesses.
Food history:
- Rice paddy herb is a popular herb used in Vietnamese cuisine and is known for its unique flavor and aroma.
Flavor profiles:
- This stir-fry has a savory and slightly sweet flavor with a hint of herbaceousness from the rice paddy herb.
Serving suggestions:
- Serve hot with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: Thai