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Angled Loofah with Tofu in Abalone Sauce Recipe

Wednesday, October 31, 2012 | Labels: , , |

This is one of my favourite vegetable dishes - the soft and texture-filled angled loofah with tofu made more luxurious with abalone sauce.  This is a short-cut method though as I used ready made abalone sauce from Yuen Chun.  This is a great vegetarian dish that is best served with steamed rice.  If you have not tried loofah, you'll really have to try it to taste the unique texture and flavours.  The flavour is a little grassy if you will but I am a big fan for one.  This is also a very nutritious vegetable, definitely good for you!

Angled Loofah Tofu

The egg tofu is lightly pan-fried before being added to the dish creating more textures in the dish.  Meanwhile, the abalone sauce adds some depth to this easy dish.  This recipe is part of my Yuen Chun Recipes, an ongoing project on this blog.

Angled Loofah Tofu

Best served with steamed rice


1 large angled loofah/ "seng kua" (blanched in boiling water for 1 minute)
2 tubes egg tofu, sliced
3 cloves garlic, minced
2 tablespoons abalone sauce
1-2 teaspoons light soy sauce
Dash of salt
Water if required


Firstly, heat up your wok until almost smoking.  Add 3 tablespoons of oil and swirl to coat.  Pan-fry the tofu slices on low heat until the outside is golden.  Remove carefully from wok and set aside.

Clean wok briskly.  Add 3 tablespoons oil and swirl to coat.  Turn heat to low.  Add garlic.  Fry till aromatic.

Add the blanched loofah slices and fry with the garlic.  Add soy sauce.  Stir-fry to coat well.  Add abalone sauce plus 1 tablespoon water and bring to a boil.

Dish out the loofah onto a serving dish and place tofu slcies on top.  Serve hot.


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