Wednesday, April 13, 2016

Stir-fried Tofu, Leek and Dill

The green, feathery leaves of dill is very aromatic and has a strong distinctive taste which I love so much.  Dill pairs beautifully with seafood or eggs, but today I am going to incorporate this aromatic dill into a tofu and leek dish.  It is a very simple yet delicious dish which goes very well with rice or plain congee.

350g firm tofu, diced
50g dried shrimps, soaked and chopped into smaller pieces
2 leeks, sliced thinly
1 small bunch dill, chopped
half a carrot, diced
3 cloves garlic, minced
salt & pepper, to taste
cooking oil

  • Heat oil in a wok and fry the tofu until light brown.  Dish out and set aside.
  • Fry dried shrimps until fragrant.  Dish out and set aside.
  • Saute minced garlic with some oil until aromatic.  Add in diced carrot and stir-fry for a minute or two.  Toss in leek, fried tofu and dried shrimps; stir to combine.  
  • Season with salt and pepper.  Finally add in chopped dill and stir to combine.
  • Serve hot with rice or congee.

1 comment:

  1. Veronica, that looks so delicious! I tried dill once, accidentally because the dish I ordered had some dill leaves on it (though not intended). I found it very pleasing and I would like to eat more dill!


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