Braised Wombok and Tofu

Golden brown tofu (beancurd) and tender wombok (Chinese cabbage) braised in coconut milk, dark soy sauce and fish sauce. Great for family meals.

Yield: 4 Servings
Prep Time: 15 mins
Cook Time: 15 mins
Difficulty Level: 1/5

Ingredients

• 1 cup peanut oil, for shallow frying
• 400 g tofu cubed (see tip)
• 1 large onion, sliced
• ½ head wombok (Chinese cabbage), sliced with Ω 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

Steps

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

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

03. Stir in coconut milk, soy and fish sauce. Bring to boil. Turn heat down. Simmer 5-6 mins until thickened slightly.

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

05. Serve vegetables and sauce topped with fried tofu and reserved tender wombok leaves.

Photo: Rob Shaw/Bauer