| Prep: 20 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 8g | 1g | 32g |
| sugars | fibre | protein | salt |
| 6g | 7g | 16g | 0.8g |
Every time I prepare the Stir-fried Vegetable Fern with Tofu, I feel a sense of sublime joy coursing through my veins. A simple yet nourishing dish, it always returns me to my idyllic memories of my Cuban-Spanish lineage. I fondly remember family celebrations and how elating it was to see everyone relish the food lovingly prepared by my grandmother. Now, here I am, many miles away from my roots but I brought with me the flavors and emotion that encapsulated my childhood, including the joyous, flavor-rich Stir-fried Vegetable Fern with Tofu.
The Enticing Appeal of Stir-fried Vegetable Fern with Tofu
There’s something incredibly enticing about the combination of ferns and tofu. The slightly crunchy texture of ferns, contrasting the soft, delicate tofu cubes all encapsulated by a gentle splash of savory soy and oyster sauce, with sweetness breaking subtly through from the added dash of sugar. The garlic and onion complete this harmonic symphony of flavors, making it an irresistible treat for your taste buds.
This Stir-fried Vegetable Fern with Tofu recipe is not just homespun and delicious but it is also packed with health benefits. The ferns are full of fiber assisting your digestion while being low in calories. Equally, the tofu is an excellent source of protein and contains all eight essential amino acids. Not to mention the medley of garlic, onion, and sauces which infuse this dish with an array of healthy nutrients.
Fusion of Flavors and Cultures
This Stir-fried Vegetable Fern with Tofu might seem like a departure from my usual Caribbean and Spanish infused recipes but the beauty of cuisine is in its fluidity and capacity for innovation. It sits well with a side of aromatic jasmine rice or a refreshing tropical salad. Bringing in some bread, such as Spanish Pan de Cristal, will allow you to fully enjoy the rich, flavorful sauce that this dish has to offer.
Just as I love to showcase the mobility of dance in my day job, my cooking embodies a similar fluidity; adapting, borrowing, and infusing from various culinary cultures. This evolution makes each recipe unique and personal to me – something that’s always worth savoring and sharing.
Find out more about ferns health benefits here or get a lowdown on tofu here.
What You’ll Need
- 6 cups of vegetable ferns, cleaned and trimmed
- 2 blocks of tofu, cubed
- 4 cloves of garlic, peeled and sliced
- 1 medium-sized onion, finely chopped
- 3 tablespoons of soy sauce
- 2 tablespoons of oyster sauce
- 1 teaspoon of sugar
- 1/2 teaspoon of ground black pepper
- 1 tablespoon of cornstarch, dissolved in 1/4 cup of water
- 3 tablespoons of cooking oil
- 1/2 cup of vegetable broth
Method
Step One
Begin by heating the cooking oil in a pan over medium heat. Once hot, add the tofu cubes and fry until they become golden and crispy. Once done, remove the tofu from the pan and set aside.
Step Two
In the same pan, saute the garlic and onions until fragrant and the onions become transparent. This should take about 3-4 minutes.
Step Three
Add the cleaned and trimmed vegetable ferns into the pan. Stir-fry them for about 2 to 3 minutes until they turn bright green and are well coated with the oil and onions.
Step Four
Next, add the soy sauce, oyster sauce, sugar, and ground black pepper into the pan. Stir well to ensure all vegetables are coated evenly with the sauce. Stir fry for another 2 to 3 minutes.
Step Five
Mix your vegetable broth into the pan. Let it simmer for about 5 minutes, or until the broth has reduced slightly.
Step Six
Gradually add the cornstarch-water mixture to thicken the sauce. Keep stirring as you’re adding it to prevent any lumps from forming.
Step Seven
Finally, add the fried tofu back into the pan. Mix everything well to make sure the tofu is coated with sauce. Continue cooking for another 2 minutes or so before removing from the heat.
Step Eight
Serve hot and enjoy your Stir-fried Vegetable Fern with Tofu.
