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Flamboyant tofu — cropped photograph of the dish

Myanmar

Flamboyant tofu

Flamboyant tofu

Flamboyant tofu

A Burmese stir-fry of firm tofu, green beans, and red bell pepper, coated in a spicy sauce with sambal, soy, ginger, and Thai basil.

A Burmese stir-fry of firm tofu, green beans, and red bell pepper, coated in a spicy sauce with sambal, soy, ginger, and Thai basil.

A Burmese stir-fry of firm tofu, green beans, and red bell pepper, coated in a spicy sauce with sambal, soy, ginger, and Thai basil.

Préparation
20 min
Cuisson
5 min
Difficulté
Easy

Ingrédients

Les quantités s’adaptent automatiquement.

2 convives
  • 1,5 tbspsambal oelek
  • 1 tbspsoy sauce
  • 1,5 tspdark soy sauce
  • 1,5 tspoyster sauce, omit for a vegetarian version
  • 1 tspdistilled white vinegar
  • 1 tspsugar
  • 2 tbspcanola oil
  • 1 cupgreen beans, ends trimmed
  • 280 gsuper-firm tofu, cut into bite-sized strips
  • 1 piecered bell pepper, seeded and thinly sliced
  • 1 tbspminced garlic
  • 1 tbspminced ginger
  • 1 handfulThai basil leaves

Préparation

  1. In a bowl, whisk together the sambal oelek, both soy sauces, oyster sauce, vinegar, and sugar.
  2. Heat the oil in a wok or large skillet over medium heat. Add the green beans and stir-fry for about 1 minute, until they begin to blister. Add the tofu and bell pepper and cook for another 2 minutes. Transfer everything to a plate with a slotted spoon, leaving the oil in the wok.
  3. Add the garlic and ginger to the wok and stir-fry for 20 seconds. Return the tofu and vegetables, pour in the sauce, and cook for about 1 minute, until evenly coated. Stir in the Thai basil and serve immediately.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.