Stir-fried lotus root and egg tofu

Stir-fried lotus root and egg tofu


1 person made this

About this recipe: This is a very interesting and enjoyable dish.

pigcow Central Region, Singapore

Serves: 4 

  • 250g lotus root, boiled, sliced 1cm thick
  • 1 tube (160g) egg tofu, sliced 1cm thick
  • 50g frozen peas, defrosted
  • 1 tbsp cornflour
  • 150ml water
  • 2 tbsp oil

Prep:20min  ›  Cook:5min  ›  Ready in:25min 

  1. Oil a frying pan with 2 tbsp of oil. Under medium heat, pan fry the egg tofu until golden brown. Remove from pan.
  2. To the same pan, add the lotus root slices and fry under medium heat for about 30 seconds. Add the egg tofu, mixed vegetables, cornflour and water; stir well and let it cook for about 1 minute. Serve.

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