Tofu Okra Recipe
This Delicious Tofu Okra Stir-Fry is Easy and Quick to make.
Dietary note: Contains oyster sauce. This recipe is not vegan.
Ingredients
- 2 tbsp (30 ml) Olive oil
- 1 piece (2 ½" x 2 ½" x 1 ½") 150g Firm Tofu
- 2-3 cloves garlic, sliced
- 1 cup (100 g) okra
- 1 cup (100 g) Mung Bean Sprout
- 2 tbsp (30 ml) light soya sauce
- 1 tbsp (15 ml) dark soya sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) sesame oil
- 1 tbsp (8 g) corn starch, dissolved in 2 tbsp water
- 1/2 cup cilantro
- 1-2 red chili
- 1 pinch salt
Instructions
- Cut the firm tofu into small pieces, slice the garlic and okra, and prepare the bean sprouts, cilantro, and chili.
- Heat 2 tablespoons (30 ml) olive oil in a pan over medium heat. Add the tofu and cook for 1 minute. Add a pinch of salt, turn the pieces over, and cook for another minute. Transfer the tofu to a plate.
- In the same pan over medium heat, add the sliced garlic and stir. Add the okra and cook for 4–5 minutes, stirring occasionally.
- Push the okra to the sides of the pan. Add the mung bean sprouts to the center and cook for 1 minute. Return the cooked tofu to the pan and combine. Turn off the heat and set the pan aside.
- In a separate small pan, combine the light soy sauce, dark soy sauce, oyster sauce, and sesame oil. Dissolve the cornstarch in 2 tablespoons water in a separate small container.
- Place the sauce over low heat, add the cornstarch mixture, and stir until thickened, about 30 seconds to 1 minute.
- Return the tofu and vegetables to low heat, pour in the sauce, and mix to coat. Finish with the cilantro and chili.