Stir-fried Firm Tofu with Preserved Olive Vegetable and Green Beans 欖菜四季豆炒豆腐

A savory and aromatic Cantonese vegetarian stir-fry featuring firm tofu cubes wok-fried with crisp green beans, sweet red bell peppers, and fragrant preserved olive vegetable paste. This dish is rich in umami and perfect with steamed rice.

Nutrition (per serving)

Ingredients

• Firm tofu, 400g, cut into 2cm cubes
• Green beans, 200g, trimmed and halved
• Red bell pepper, 1, deseeded and cut into 2cm squares
• Onion, 1/2, thinly sliced
• Garlic, 3 cloves, minced
• Ginger, 1-inch piece, minced
• Preserved olive vegetable (欖菜), 2 tablespoons
• Vegetarian oyster sauce, 1 tablespoon
• Light soy sauce, 1 teaspoon
• Sugar, 1/2 teaspoon
• White pepper, 1/4 teaspoon
• Sesame oil, 1/2 teaspoon
• Cooking oil, 3 tablespoons

Steps

1. Pat firm tofu cubes dry with paper towels.
2. Heat cooking oil in a wok or large frying pan over medium-high heat. Add tofu cubes and pan-fry until golden brown and crispy on all sides, about 5-7 minutes. Remove tofu from the wok and set aside.
3. Add remaining cooking oil to the wok. Add minced garlic, minced ginger, and sliced onion. Stir-fry for 1-2 minutes until fragrant.
4. Add green beans and red bell pepper to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
5. Return pan-fried tofu to the wok. Add preserved olive vegetable, vegetarian oyster sauce, light soy sauce, and sugar. Stir well to combine all ingredients and sauces.
6. Stir in white pepper and sesame oil. Serve immediately with steamed rice.

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