Braised Wombok & Tofu

Braised Wombok and Tofu

By The Weekly  ,

July 26, 2016

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

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 4 Servings


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


1In 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.

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

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

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

5Serve vegetables and sauce topped with fried tofu and reserved tender wombok leaves.

Photo: Rob Shaw/Bauer

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