WOK-TOSSED TOFU WITH ASIAN GREEN VEGETABLES: CHEF RAVINDRA RAWAT’S TAKE ON CONTEMPORARY CULINARY CRAFT: Part-15
Chef Ravindra Rawat: A Dedicated Professional in the Hospitality Industry.
Chef Ravindra Rawat represents the dedication, discipline and culinary passion that drive excellence in the hospitality industry. Through his professional efforts, commitment to culinary craftsmanship and focus on maintaining high standards in food preparation and presentation, he contributes to the evolving landscape of modern gastronomy. His approach reflects the importance of balancing flavour, technique and visual appeal while delivering memorable dining experiences. In an industry that constantly embraces new ingredients, cooking methods and international influences, the contribution of experienced culinary professionals such as Chef Rawat highlights the value of continuous learning, consistency and teamwork. His professional journey also underscores the significance of nurturing culinary skills and upholding the standards that define quality hospitality.
Chef Ravindra Rawat
WOK TOSSED TOFU WITH ASIAN GREEN VEGETABLES:
A healthy Indo-Asian creation featuring crispy tofu, vibrant green vegetables and smoky wok-tossed flavours.
INGREDIENTS (For Tofu):
Ingredient Quantity
Firm tofu cubes 250 gm
Cornflour 1 tbsp
Salt To taste
Black pepper To taste
Soy sauce 1 tsp
Oil 1 tbsp
VEGETABLES
Ingredient Quantity
Broccoli florets 1 cup
Bok choy ½ cup
Zucchini, sliced ½ cup
Snow peas or beans ½ cup
Bell peppers ½ cup
Spring onions 2
Wok Tossed Tofu with Asian Green Vegetables.
SAUCE:
Ingredient Quantity
Dark soy sauce 1 tbsp
Light soy sauce 1 tbsp
Chilli sauce 1 tsp
Sesame oil 1 tsp
Vinegar 1 tsp
Honey 1 tsp
Crushed pepper ½ tsp
Vegetable stock or water 2 tbsp
AROMATICS:
Ingredient Quantity
Garlic, chopped 1 tbsp
Ginger, chopped 1 tsp
Red chilli, sliced 1
Sukkha Chicken
METHOD:
- Prepare and Crisp the Tofu:
Marinate the tofu cubes with soy sauce, salt, black pepper and cornflour, ensuring they are evenly coated. Heat oil in a pan and pan-fry the tofu until golden and crispy. Remove from the pan and keep aside.
- Prepare the Sauce:
Combine the dark soy sauce, light soy sauce, chilli sauce, sesame oil, vinegar, honey, crushed pepper and vegetable stock or water in a bowl. Mix well and keep aside.
3. Wok-Toss the Vegetables:
Heat a wok over a high flame and add oil. Add the chopped garlic, ginger and sliced red chilli. Sauté briefly to release their aromas and develop a smoky flavour. Add the broccoli, bok choy, zucchini, snow peas or beans and bell peppers. Toss over high heat for 2–3 minutes, keeping the vegetables vibrant and slightly crunchy.
4. Combine and Finish:
Add the crispy tofu and prepared sauce to the wok. Toss for approximately one minute until the tofu and vegetables are evenly coated with the glossy sauce.
Finish with spring onion greens and a few drops of sesame oil.
Shredded Chicken Salad.
MODERN PLATING AND GARNISH:
Serve the dish in a wide black bowl or on a dark plate to highlight the colours of the tofu and vegetables.
Suggested Garnishes:
Toasted sesame seeds
Microgreens
Spring onion curls
Crispy rice noodles
Chilli oil drops.
Serving suggestion:
Pair with fragrant jasmine rice or burnt garlic noodles for a complete Indo-Asian dining experience.
THE RECIPE AND PICTURE COURTESY BY: Chef Ravindra Rawat.
A Report by: REFT Today.
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