Leek & Tofu

Some days of the month, we only prepare vegetarian dishes at home. Most of the dishes are nice and easy to cook. Some only takes less than 15 minutes from preparation to ready to be served on dining table.

SInce I learned cooking, leek and tofu stir fry is my favorite dish since it is so simple and yet so pretty. The spices used is galangal and ginger, which gave the seemingly boring ingredients a special twist.


Leek and Tofu Stir-fry


400 g tofu / beancurd, cut into cubes
150 g leek, cut 1" diagonally
20 gr (1") galangal, lightly bruised
5 gr (1") ginger, lightly bruised
1 tbsp cooking oil
1/4 cup water
salt and pepper to taste


Pan fry tofu cubes with a bit of oil till brown at all sides

Heat cooking oil over high heat. Toss in galangal and ginger till fragrant

Add leeks and cook till wilt, for 2 minutes

Add water and tofu

Cook for another 2 minutes, season with salt and white pepper

Remove and serve warm with noodles or steamed rice

| More |

13 Responses to “Leek and Tofu – the Ultimate Vegetarian Dish”

  1. 1

    Nate — January 27, 2009 @ 6:37 pm

    Nice! I’m thinking a little turmeric wouldn’t hurt either.

    Nate’s last blog post..Thai-Inspired Caesar Salad Recipe

    • Jun replied: — November 6th, 2010 @ 3:18 am

      Great idea!

  2. 2

    Soma — January 28, 2009 @ 11:09 pm

    LOve these plain simple recipes. lovely picture.

    Soma’s last blog post..Sugar Grilled Mangoes with Saffron Yogurt & Nuts

    • Jun replied: — November 6th, 2010 @ 3:18 am

      Thank you, Soma!

  3. 3

    Alice — January 29, 2009 @ 3:54 am

    I love simple yet delicious and healthy vegetarian food like this! Lovely for this CNY season!

  4. 4

    Pepy — January 30, 2009 @ 5:42 pm

    good to go for my husband :)

    Pepy’s last blog post..Tom Yum Goong – Masak Bareng Yuuk Event

  5. 5

    Joi Caplen — February 11, 2009 @ 4:43 pm

    I really enjoyed the leek and tofu recipe. By the way have you tried the TofuXpress? It gets all the water out of tofu. There’s nothing like it. The tofu then has a much better capacity to absorb delicious flavors. Check it out at TofuXpress.com

  6. 6

    Diana — December 2, 2009 @ 6:27 am

    Are the leeks used in this recipe the large, thick (2.5+cm) variety grown in Europe and Australia, or are they the much finer (1.5cm thick) variety grown in Indonesia (the ones referred to as spring onions in Australia)?

    • Jun replied: — April 26th, 2010 @ 3:28 pm

      Diane, the leeks used are big and thick leeks, not spring onions.

  7. 7

    Loong — April 26, 2010 @ 3:04 pm

    This dish is something my family would cook too. Simple flavour, but delicious..Tofu always goes well with leek! I supposed you fried the tofu first for this dish…?

    • Jun replied: — April 26th, 2010 @ 3:27 pm

      Thanks, Loong. Thank you for bringing it up! I didn’t realize that I had no instruction on frying the tofu first, otherwise they will all break.

  8. 8

    baobabs — July 27, 2010 @ 12:35 pm

    This dish reminds me so much of home… my mother would cook this often without the galangal though, so definitely something new for me to try out! Love how healthy and wholesome it is, yet it fills the belly.

    Stunning photos by the way.

    • Jun replied: — November 6th, 2010 @ 3:19 am

      I totally agree with you. Thank you for your visit!

Leave a Comment