Stir-fried lotus root and egg tofu

    25 mins

    This is a very interesting and enjoyable dish.


    Central Region, Singapore
    1 person made this

    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.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (0)