Lotus root and egg tofu stir-fry

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


    North Region, Singapore
    1 person made this


    • 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.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (0)