Using Herbs and Spices

Vietnamese Recipes & Cuisines (Vegetables)

Stir-Fried Tofu and Roasted Peanuts Recipe

Ingredients : Serves 4

2 tablespoons

2

3 cloves

2 slices

1

1/2 head

2 cakes

65 g

1

 

Sauce

2 tablespoons

1 teaspoon

2 teaspoons

1 tablespoon

Cooking oil

Fresh red chilies, halved, seeded and finely sliced

Garlic, finely sliced

Ginger, finely dices

Spring onions (scallion), finely diced

Head round white cabbage, cut into 2 cm square

Dried tofu, cubed

Roasted peanuts, shells and membranes removed

Small stalk fresh celery, tough fibres removed,

finely diced

 

Fermented hot bean sauce

Sugar

Wine

Water

Method :
  • In a small bowl, stir all the sauce ingredients together and set aside.

  • Heat the oil in a wok until smoking hot, then fry the diced chopped chilies, garlic, ginger and spring onion, then add the chopped cabbage and diced tofu. Stir fry quickly for 1 minute.

  • Add the sauce, and continue to cook for about 4 to 5 minutes.

  • Add the peanuts, stir fry another 30 seconds more or until peanuts are heated through, then turn off heat and transfer to platter.

  • Garnish with the chopped celery and serve.

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