Prep 15 mins • Cook 15 mins • serves 4
Prep 15 mins • Cook 15 mins • serves 4
• 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
