Prep 15 mins
Cook 10 mins
Tofu, garlic and oyster sauce when combined make a truly asian taste. Although similar to the popular Chinese dish of vegetable lohan, this comes with very little gravy if at all and gives tofu a bit of a face lift. I'm sharing this recipe as I have concocted this on my own and seems to be appreciated even by my young kids despite the addition of tofu!
- 250 g tofu
- 1 tablespoon cornflour
- 1 small head iceberg lettuce
- egg white
- baby corn (About 8-12 pieces, sliced diagonally)
- 1 small carrot (Peeled and sliced diagonally)
- 1 small onion (Quartered)
- 2 tablespoons fresh garlic (minced)
- 2 cups deep frying oil
- 2 tablespoons corn oil
- 3 tablespoons oyster sauce
- 4 tablespoons water
- 2 tablespoons sesame oil (optional)
- salt and pepper
- Cube Tofu into bits of about an inch each. Cover with beaten egg white and toss in a tablespoon of cornflour. Deep fry and set aside.
- Separate leaves of Iceberg Lettuce and wash. Chop each leaf into two leaving slightly big pieces.
- Heat 2 tablespoon oil and stir fry starting with onions. Once onion pieces have separated and oil drizzles from its sides add minced garlic followed by baby corn and carrots. Stir fry for a minute or two then add water.
- To this, stir in lettuce and pour oyster sauce.
- Add salt and pepper to taste. Finally, drizzle with sasame oil prior to serving over or with hot steaming rice.