Eat

Braised Wombok & Tofu

Prep 15 mins • Cook 15 mins • serves 4

Portrait of Tammy Strobel
Prep 15 mins • Cook 15 mins • serves 4 
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• 1 cup peanut oil, for shallow frying • 400 g tofu, cubed • 1 large onion, sliced

• ½ head wombok (Chinese cabbage), sliced, with ½ cup tender green leaves reserved

• 2 x 270 ml can coconut milk • ¼ cup dark soy sauce •¼ cup fish sauce

• 12 snake beans, trimmed (or 36 green beans), cut into 4-cm pieces 

1 In a wok or large frying pan, heat oil on high. Fry tofu 1 to 2 mins, turning, until golden brown. Drain on paper towel. keep warm.

2 Pour oil out of wok, leaving 1 tbsp. stir-fry onion and wombok 4 to 5 mins, until just tender.

3 Stir in coconut milk, soy and fish sauce. Bring to boil. turn heat down. simmer 5- 6 mins until thickened slightly.

4 In a saucepan of boiling water, cook beans 1to 2 mins until just tender. Drain and add to wombok.

5 Serve vegetables and sauce topped with fried tofu and reserved