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Recipes
Chinese Style Tofu and Green Vegetables
Serves: 4
Preparation: 10 minutes
Cooking: 5-7 minutes
300g firm tofu
2 tablespoons peanut oil
1 onion, sliced
2 cloves garlic, crushed
2 small zucchini, sliced
3 bok choy, trimmed and quartered
100g enoki mushrooms, ends trimmed and pulled
into small bunches
2 tablespoons oyster sauce
1 tablespoon sweet chilli sauce
1 tablespoon light soy sauce
1. Cut the tofu into 2 thick slices and pat dry
with paper towelling.
2. Heat oil in the wok on MED setting; cook
tofu one piece at a time until golden on
both sides; drain on paper towelling. Cut
each slice into 6 pieces.
3. Add onions to wok and stir fry for 1 minute.
Add garlic and cook for a further minute.
Add the zucchini and bok choy and cook for
1-2 minutes or until the zucchini starts to
soften.
4. Add the mushrooms and the sauces and
cook for a further 1 minute. Stir through
the tofu and serve immediately.
Banana Fritters
Serves: 4
Preparation: 10 minutes
Cooking: 5 minutes
½ cup plain flour
¼ cup cornflour
2 teaspoons sugar
1 egg
¹⁄ ³ cup cold water
4 medium bananas
Vegetable oil, for deep frying
Icing sugar for dusting
Ice cream, to serve
1. Sift flours and sugar into a large bowl.
Make a well in the centre and whisk
through combined egg and water.
2. Heat oil on MED/MAX setting until hot.
Note: See tips on deep frying in a wok on
page 7.
3. Cut bananas in half lengthways. Dip halves,
one at a time, into batter. Carefully lower
banana halves into oil in batches. Fry for
1-2 minutes or until golden. Drain on paper
towelling.
4. Serve fritters dusted with icing sugar and
serve with ice cream.
15
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