1 romanesco
1 carrot - sliced
1 piece of firm tofu - cubed
1 tomato - wedged
2 tsp po lo gu seasoning
Method1. Cut Romanesco into florets, rinsed and set aside.
2. Slightly brown cubed tofu. Dish up.
3. In the same pan, saute ginger. Toss in carrot slices and Romanesco florets for 2 minutes. Add in tomato wedges and brown tofu.
4. Add in water to form gravy, seasoning and simmer for another 2-3 minutes.
5. Off fire and serve immeditately.
This vegetables has a similar taste like broccoli and easily cooked unlike cauliflower. Also realised that the vegetable gives a very sweet colour.
