Okra and Tofu

We have a love-hate relationship with okra. Lip-smackingly good when deep fried in southern style (Hush Puppies and Fried Okra, anyone?), comfortably filling in rich gumbo, tantalizingly spicy in bhindi masala. Yet the thought of inevitable slimy fingers can be a deterrent.  Then like smoky, late afternoon rays filtering through loose, leafy canopies, I chanced upon a recipe for Chinese-style fried okra shortly after I had bought fresh okra with the intention of making gumbo.  There was even a useful tip on how to avoid getting the okra slimy!  (Don’t get it wet).  I adapted it slightly and added tofu for added interest and texture. I also used a generous amount of ginger in my recipe as I love ginger (in case it is not obvious!). Use half the amount if you prefer a more subtle flavour.Okra and Tofu

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Okra and Tofu
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Cuisine: Chinese
Serves: 2
Ingredients
  • 12 oz / 350g okra, stems discarded, sliced very thinly at a diagonal
  • 2 oz / 50g tofu, cubed
  • 1" ginger, minced
  • 4 cloves garlic, minced
  • 1 Tbsp sugar
  • 2 tsp soy sauce
Instructions
  1. Heat 3 Tbsp oil in a wok. Okra absorbs oil easily so use a little more than you would normally use for stir-frys. Place the ginger and garlic and stir-fry till garlic starts to turn golden.
  2. Keeping heat high, add in okra. Stir-fry for about 1 minute.
  3. Add tofu and continue to stir-fry for 30 seconds.
  4. Add sugar and soy sauce and stir well. Reduce to medium heat and allow sugar to caramelize. Add 1-2 tsp water at the very end if you find it too dry.
Notes
To keep okra dry, rinse in running water and dry thoroughly with paper towels before slicing. Wipe down the knife blade periodically if it gets slimy. Place sliced okra in a dry container before use. 


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