Fènglísū with a Twist

Ingredients

• 400g (14 oz) firm tofu, cubed 400g (14 oz) firm tofu, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 medium carrot, julienned 1 medium carrot, julienned
• 1 cup broccoli florets 1 cup broccoli florets
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon chili paste 1 tablespoon chili paste
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 16g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large wok or skillet over medium-high heat.
2. 2.
   Add the tofu cubes and stir-fry until golden brown and crispy. Remove from the wok and set aside.
3. 3.
   In the same wok, add the garlic and ginger. Stir-fry for a minute until fragrant.
4. 4.
   Add the bell peppers, carrot, and broccoli. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
5. 5.
   In a small bowl, whisk together the soy sauce, oyster sauce, chili paste, and sesame oil.
6. 6.
   Pour the sauce over the vegetables in the wok and stir to coat evenly.
7. 7.
   Return the tofu to the wok and gently toss to combine with the vegetables and sauce.
8. 8.
   Cook for an additional 2-3 minutes until everything is heated through.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Tofu — To achieve a crispy texture, make sure to drain the tofu well and pat it dry before cubing it. You can also press the tofu between paper towels and place a heavy object on top for 15-20 minutes to remove excess moisture.
• Ginger — Use a spoon to peel the ginger easily. Grate it using a fine grater or a microplane for the best texture and flavor.
• Chili paste — Adjust the amount of chili paste according to your spice preference. Add more for extra heat or reduce it for a milder version.
• Oyster sauce — If you're following a vegan diet, substitute the oyster sauce with vegetarian oyster sauce or hoisin sauce for a similar umami flavor.

Tips & Tricks

• For an extra burst of freshness, squeeze some lime juice over the finished dish before serving.
• Customize the vegetables according to your preference. You can add mushrooms, snow peas, or baby corn for additional variety.
• To make the dish more substantial, add cooked noodles or rice to the stir-fry and toss everything together.
• If you prefer a saucier dish, double the sauce ingredients and adjust the seasoning accordingly.
• Experiment with different garnishes such as toasted sesame seeds or sliced green onions for added flavor and visual appeal.

Serving advice

Serve the Fènglísū hot as a main course accompanied by steamed rice or noodles. It can also be served as a side dish alongside other Chinese delicacies.

Presentation advice

Arrange the colorful stir-fried vegetables and tofu on a serving platter, garnishing it with fresh cilantro for a pop of green. The glossy sauce should coat the ingredients evenly, showcasing the vibrant colors and enticing textures.