Seriously Asian: Shredded Tofu Recipe Recipe

Name: Seriously Asian: Shredded Tofu Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 7-ounce packet bean curd strands; 10 ounces vegetables for stir-frying, such as asparagus, broccoli, bok choy, washed and cut into 1-inch segments; 1 clove garlic, minced; 1/2 teaspoon salt; 1/2 teaspoon oyster sauce; 3 tablespoons stock or water; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1/2 teaspoon salt; 1 tablespoon, chili-garlic paste, optional; 5 stalks celery, julienned; One 7-ounce packet bean curd strands; 1 teaspoon sesame oil; 1/2 teaspoon salt; 3 tablespoons stock or water; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1/2 teaspoon salt; 1 tablespoon, chili-garlic paste, optional

Servings: persons

Two 7-ounce packet bean curd strands
10 ounces vegetables for stir-frying, such as asparagus, broccoli, bok choy, washed and cut into 1-inch segments
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon oyster sauce
3 tablespoons stock or water
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon salt
1 tablespoon, chili-garlic paste, optional
5 stalks celery, julienned
One 7-ounce packet bean curd strands
1 teaspoon sesame oil
1/2 teaspoon salt
3 tablespoons stock or water
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon salt
1 tablespoon, chili-garlic paste, optional

1
Bring a pot of water to boil and parboil the tofu strands for 5 minutes. Drain and set aside.
2
Add the parboiled bean curd strands to the wok along with the ingredients for simmering. Simmer for 4 to 6 minutes, until the strands are softened but still al-dente and all but one teaspoon of the liquid has boiled away. Add the vegetables back to the wok and mix. Serve hot or at room temperature.
3
Bring a pot of water to boil and parboil the tofu strands for 5 minutes. Drain and set aside. Parboil the celery for 1 minute. Drain and set the celery in a bowl of ice water.
4
Place the parboiled bean curd strands in a saucepan along with the ingredients for simmering. Simmer for 4 to 6 minutes, until the strands are softened but still al dente and all but one teaspoon of the liquid has boiled away. Add the celery and toss to mix. Drizzle in the sesame oil and add salt to taste. Serve at room temperature or cold.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Two 7-ounce packet bean curd strands, 10 ounces vegetables for stir-frying, such as asparagus, broccoli, bok choy, washed and cut into 1-inch segments, 1 clove garlic, minced, 1/2 teaspoon salt, and more.

Yes, Seriously Asian: Shredded Tofu Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seriously Asian: Shredded Tofu Recipe

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