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

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


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


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

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