Tuesday, May 31, 2011

Tofu Balls and Chinese Vegetables with Ginger Sauce


One pack fried tofu balls
one hand full of dried mixed Chinese mushrooms
2 small bok choy
1 large carrot
1 tbsp vegetable oil
one can of baby corn
1 tsp corn flour
1 tbsp soy sauce (choose gluten free for a celiac diet)
salt and pepper to taste
half tsp freshly grated ginger

Serves 4

I like fried tofu balls, I get them form the Chinese shop and they are very versatile. If you find them too greasy (usually they are not) you can rinse them under water and then pat them dry with kitchen paper.

Place the dried Chinese mushrooms in a bowl and soak with water for 1 hour.

Drain and keep the water aside to make the sauce later.

Wash well two small bok choy and one large carrot. Slice the carrot into stick, and cut the bock choy, putting the green leaves aside. Remember that you want to cook the vegetables very quickly, so that they stay crispy and colourful.

I don't have a wok, so I used my favourite pot, it gets very hot. Heat a tbsp of vegetable oil, add the mushrooms (be careful, they have a lot of water and they will pop in the hot oil), stir for a few minutes, then add the carrots and the white part of the bok choy. Stir and cook for two minutes.

Add the tofu balls and stir.

Add the content of the can of baby corn (including water) then add the bok choy leaves and cover for a couple of minutes. The leaves will steam nicely!

In the meantime make a thickening sauce. Add one tsp of cornflour to the water of mushrooms, a tbsp of say sauce, salt and pepper to taste, and half a tsp of freshly grated ginger. Personally I don't like to have too much sauce, but if you do, just add more water and cornflour.

Pour the sauce in the pot and stir until the sauce thickens. Serve immediately, with rice or rice noodles.

Photos and Recipes by Alessandra Zecchini ©


  1. That looks so fresh & good! Love the colors together, too.

  2. Love the beautiful colors, this looks so delicious.