Monday, 17 February 2014

Stir-Fried Mixed Veg and Tofu with Yellow Bean and Chillis (黃醬豆腐炒蔬菜)

Goodness knows if the Chinese translation here bears any resemblance to the actual dish.... my Chinese is appalling. Enough to read my way through a menu, although we sometimes get some surprises at the table.

We've just come back from a weekend in Scotland, visiting the in-laws. There was a delicious new baby to cuddle (who pooped all over my scarf), a toddler party, and the obligatory indulgence in wine, lorne sausage, gin, crisps and chocolate. Not that I'm complaining! The two boys went for a kilt fitting, ready for a wedding this summer, and the toddler melted my heart by saying "just like 婆婆!" when he was being measured up. I thought he would kick up a stink, but he's so used to being measured for the funky creations my mum knits for him, that he behaved impeccably - even if he did insist on calling every sporran a rabbit.

So tonight we got back, minus two children, and I felt the need to EAT VEG and EAT CHINESE. Not because I haven't thoroughly enjoyed the weekend, but because I'm turning into my mum. Also because that was all that was left in the fridge. I used a whole red chilli, and although it was de-seeded, you could still feel the heat. If you're not too keen on spice, then perhaps use only half a chilli. Coupled with brown basmati rice (not so good for my sensitive teeth), it felt like a very virtuous dinner!



  • 100g mangetout, washed
  • 100g baby corn, cut into halves
  • 3-4 closed cup mushrooms, wiped clean and quartered
  • 200g firm tofu, cut into 2cm cubes
  • 1 tbsp Shaoxing rice wine
  • 1 tbsp yellow bean sauce
  • 1 small red chilli, de-seeded and finely sliced
  • 100ml chicken stock
  • 1 slice raw ginger, peeled and bashed with the flat of a cleaver
  • 1 clove garlic, peeled and finely chopped
  • Ground black pepper to season,
  • Sunflower oil for frying
  • 1 tsp cornflour, mixed with 30ml water
  • A few drops of sesame oil
Serves 2



  • Remove the tough fibre from the mangetout by pinching the ends and "unzipping" the fibre from the side
  • Heat 1-2 tablespoons of oil in a wok until very hot. Add the tofu and shake around in the wok until golden on the outsides. Put to one side and keep warm
  • Give the wok a wipe and heat 1 tbsp oil until very hot. Add the ginger and swirl around the wok to flavour the oil. Throw in the garlic and chilli, followed quickly by the baby corn, mangetout and mushrooms and stir-fry rapidly for one minute, coating all of the vegetables in oil. The mushrooms will soak up a lot of oil, so keep the ingredients moving
  • Add the Shaoxing rice wine, chicken stock and the yellow bean sauce, with a shake of ground white pepper. Add the tofu back the the wok and mix thoroughly
  • Cover the wok and cook over a high heat for 1 and a half minutes. Uncover and add 1 tsp cornflour mixed with 30ml water. Bring back to the boil and stir to thicken
  • Remove from the heat and add 2-3 drops of sesame oil. Serve immediately with rice

Stir-Fried Mixed Veg and Tofu with Yellow Bean and Chillis (黃醬豆腐炒蔬菜)
Served with brown basmati rice

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