Fried Tofu, Seaweed, and Vegetables with the Buddhist Nun Jeong Kwan

tofu

🥗Healthier: tempeh

💰Cheaper: soybean curd

Tempeh offers a firmer texture and is a great protein alternative.

seaweed

🥗Healthier: spinach

💰Cheaper: cabbage

Spinach provides similar nutritional benefits and is often more accessible.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake without sacrificing flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat choice, while canola is budget-friendly.

Drain tofu and press to remove excess moisture for 15 minutes.

Cut tofu into bite-sized cubes or slices.

Chop seaweed into small pieces and set aside.

Grate carrots and zucchini, then combine in a bowl with chopped green onions.

In a separate bowl, whisk eggs with salt and black pepper.

Mix flour and cornstarch in another bowl to create a coating.

Heat vegetable oil in a frying pan over medium heat until shimmering.

Dip tofu pieces in the egg mixture, then coat with the flour mixture.

Fry tofu until golden brown on all sides, about 3-4 minutes per side.

Remove tofu and drain on paper towels.

In the same pan, add more oil if needed and stir-fry the vegetables for 2-3 minutes until tender.

Add seaweed and stir-fry for an additional minute.

Serve fried tofu with stir-fried vegetables and drizzle with soy sauce and sesame oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens