Thinly sliced cabbage stir-fried with tofu, carrots and eggs in a spicy truffle sauce, this quick, healthy, low-carb dinner will soon become a regular in your household.
Serves 4
INGREDIENTS:
- 900g tofu, cut into 1 inch cubes
- 1 head cabbage, chopped
- 5 eggs
- 2 carrots, julienned
- 1 onion, chopped
- 5 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon Stonebarn Truffle Chilli Sauce
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 5 tablespoons cooking oil
METHOD:
- Heat 2 tablespoons of cooking oil in a large pan or wok over medium-high heat.
- Cook tofu 4-6 minutes per side. Add minced garlic and chopped onion to the pan. Sauté until fragrant and translucent. Add julienned carrots and stir-fry for a few minutes until they start to soften.
- Push the tofu and vegetables to the side of the pan and crack the eggs into the empty space. Scramble the eggs until cooked through.
- Add the chopped cabbage to the pan. Stir-fry everything together for about 5-7 minutes or until the cabbage is tender but still slightly crisp.
- In a small bowl, mix together soy sauce, Stonebarn Truffle Chilli Sauce, fish sauce, sesame oil and cooking oil.
- Pour the sauce mixture over the tofu, vegetable and egg mixture in the pan. Stir well to coat everything evenly.
- Continue cooking for another 2-3 minutes, allowing the flavours to blend and the sauce to thicken.
Please visit https://stonebarnshopping.com/collections/truffle-store/products/stonebarn-black-truffle-chilli-sauce to order our Stonebarn Truffle Chilli Sauce
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