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Tofu and Tomatoes With Spinach and Basil
Sizzling, juicy tomatoes with tofu is a popular dish at the Vietnamese table—it has a wonderful umami flavor and is quick and easy to prepare.
👥 4 Servings👤 Uyen Luu📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●skillet
- ●bowl
📝 Preparation Steps
1
Heat a large frying pan or skillet over a medium heat, add half the oil and the salt and spread over the surface of the pan, then fry the tofu for about ⏱️ 8 minutes on each side until golden. Remove from the heat and drain the tofu on paper towels.
2
In a small bowl, mix together the cider vinegar, vegetarian oyster sauce, soy sauce, and maple syrup as seasoning.
3
Put the pan back over a medium-high heat, add the remaining oil and brown the shallot, then add the garlic and fry until golden. Add the tomatoes and keep them still for a couple of minutes to brown. Add the fried tofu, then gently turn and stir-fry for a couple of minutes before pouring over the seasoning. Add the spring onions and spinach. Gently stir for another ⏱️ 2 minutes until the spinach wilts.
4
Garnish with the Thai basil and serve with steamed rice.
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