35min 4 ppl
Vegan Pad Kana with Tofu
15 minutes
4 people
Easy≤30 min & ≤6 steps
15 min · 6 steps
Easy: ≤30 min and ≤6 steps
330 kcalper person
Protein 17g
Carbs 16g
Fats 21g
About this dish
A fully plant-based version of this fast stir-fry, golden crispy tofu and Chinese broccoli left with real bite, bound in a glossy vegetarian oyster sauce and finished with crispy shallots.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Chinese broccolistems and leaves separated, cut into 5cm pieces400 g
- Garlic clovesfinely chopped4
Plant Proteins
- Firm tofucut into 2cm cubes350 g
Dried Goods
- Sugar1 tsp
- Crispy fried shallotsto serve15 g
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Vegetarian oyster sauce2 tbsp
- Light soy sauce1 tbsp
- Dark soy sauce1 tsp
- Vegetable Oildivided3 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Heat 1 tablespoon of the vegetable oil in a wok over medium-high heat and fry the tofu cubes for 6 minutes, turning occasionally, until crisp and golden, then remove and set aside.
Approx. 6 minutes
2
Heat the remaining oil in the wok and stir-fry the garlic for 1 minute until fragrant.
Approx. 1 minute
3
Add the Chinese broccoli stems and stir-fry for 2 minutes.
Approx. 2 minutes
4
Add the Chinese broccoli leaves, vegetarian oyster sauce, light soy sauce, dark soy sauce, sugar and white pepper, and stir-fry for 2 minutes until wilted and glossy.
Approx. 2 minutes
5
Return the tofu to the wok and toss for 2 minutes to coat and heat through.
Approx. 2 minutes
6
Divide between four plates, scatter over the crispy fried shallots and serve at once.
Approx. 2 minutes
