Recipe from: 2/1/2005 12:00:00 AM

Ingredients 11
Servings 6
Time about 15 minutes plus 30 minutes standing time

Ingredients

  • 1
    butternut, peeled, seeded and cubed
  • a little olive oil
  • 2
    egg whites
  • 4
    garlic cloves, crushed
  • 10
    ml
    grated fresh ginger
  • 500
    g
    firm tofu, cut into 2 cm cubes
  • 150
    g
    portabellini mushrooms, cut in half
  • 6
    spring onions
  • 125
    ml
    soya sauce
  • 125
    ml
    oyster sauce
  • 375
    ml
    oil for frying
 

Method

about 45 minutes
 
Preheat the oven to 180 °C.
Place the butternut on a baking tray and drizzle with some olive oil.
Roast for 25 to 30 minutes or until butternut is cooked. Set aside.
Lightly whisk the egg whites in a bowl, and add the garlic, ginger and tofu.
Stir to coat the tofu, then cover and refrigerate for 30 minutes.
Heat some oil in a pan and fry the mushrooms and spring onions together for a few minutes.
Add the cooked butternut, soya sauce and oyster sauce.
Cook for a few minutes, the set aside.
Heat the oil in a pot and deep-fry the tofu squares until golden brown and crisp.
Add to the butternut and serve warm.
 

Read more on: pulses  |  deep-fry  |  roast  |  sauté
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.