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Spicy Sautéed Tofu with Vegetables

Those who have cooked tofu before will know how extremely versatile it is; and also how it blends perfectly with soy sauce – not to mention the fact that it is very healthy. This recipe is incredibly easy to prepare and even easier – and extremely fast – to cook. It may be served with rice as a viand or seen as a complete meal by itself. The chili will give it some bite and make it very appetizing.


2 pieces tofu, diced
1 long slice liempo, cut into small pieces
6-8 pieces shrimp, either whole or sliced into smaller pieces
1 dozen baby corn, halved
3 pechay, sliced across into small pieces
3-4 cloves garlic, crushed or minced
1 onion, chopped
3 tomatoes, sliced into small pieces
2-3 pieces red chili, chopped finely
¾ cup soy sauce
pinch of black pepper
½ cup of water

  1. Fry tofu dices in a pan until brown. Set aside.
  2. Optionally, you may also fry shrimps in a pan until all the water has evaporated from the pan and the oil starts to come out of the shrimps.
  1. Put liempo slices into a skillet. Pour in ½ cup of water and bring to a boil.
    Simmer until all the water has evaporated. Stir until the pieces of pork have turned brown and the lard has been extracted.
  2. Add garlic and stir until golden brown.
  3. Add onions and stir for about half a minute.
  4. Add tomatoes and chili and stir for a minute or two.
  5. Add the shrimps. Stir for a minute or two; briefly if fried as stated as an option.
  6. Add the baby corn and stir for 4-5 minutes, more if desired less crunchy.
  7. Add tofu. Continue stirring.
  8. Pour in soy sauce, stirring all the while.
  9. Add pinch of black pepper, more if desired.
  10. Add pechay and stir for a minute or two.
  11. Turn off the heat.
  12. Makes 3-4 servings. Got a recipe that you wish to share? Send this with photos to contact@foodbatangas.com.