Lotus root and egg tofu stir-fry


    Lotus root and egg tofu stir-fry

    Recipe photo: Lotus root and egg tofu stir-fry

    Lotus root and egg tofu stir-fry


    1 person made this

    About this recipe: We bought some really good lotus root at the market the other day and so decided to make a new dish with it!

    wllew North Region, Singapore


    • 1 tube egg tofu, sliced
    • 400g lotus root, sliced
    • A handful frozen mixed vegetables, defrosted
    • ¼ cup water
    • A pinch of salt
    • 1 tsp sesame oil
    • 1 tsp cornflour mixed with 2 tbsp water


    1. Fry the egg tofu in a hot oiled pan under medium heat until golden brown on both sides. Remove from pan and blot dry with kitchen towels.
    2. Add in lotus root slices and mixed vegetables. Stir-fry for about 1 minute. Add in ¼ cup water and cover for 1 minute.
    3. Add egg tofu, salt, sesame oil, cornflour water mixture and stir-fry to combine. Dish out when sauce has thickened.
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