Broccoli Tofu with Salt & Spicy Baby Potato by Chef Fahrur Rosidi

Pan-frying, Vegetable

Ingredients

Broccoli	400 gr
Shrimp tofu	8 pcs
Baby potato	500 gr
Onion
Garlic
Bird eye chili
Lime leaves
Salt
Sugar
Cornstarch	1 tbsp
Oil

Direction

Preparation

1. Wash clean baby potatoes.
2. Cut broccoli, shrimp tofu, onion, garlic, red chili and lime leaves.
3. Add cornstarch into a bowl of water stir until blended.

Cooking direction

1. Cook the water until it boils, add the baby potatoes until cooked, remove and drain.
2. Add broccoli 3 minutes, drain.
3. Cook the oil until steaming, add the shrimp tofu, remove.
4. Pour hot oil into the mixture of garlic, red cayenne pepper and lime leaves. Add salt and a little sugar.
5. Sauté the onion and garlic until fragrant, add the cornstarch solution, add the shrimp and broccoli tofu, remove and set aside
6. Put the mixture of garlic, red cayenne pepper and lime leaves into the pan, stir-fry for a while, add the baby potato
7. Arrange baby potatoes, broccoli and shrimp tofu on a plate and serve