Vegetable and tofu stir-fry
How to make Vegetable and tofu stir-fry recipe
Serves 4
Preparation time 10 minutes, Cooking time 7 minutes
Ingredients:
3 tablespoons sunflower oil
300 g (10 oz) firm tofu, cubed
1 onion, sliced
2 carrots, sliced
150 g (5 oz) broccoli, broken into small florets and stalks sliced
1 red pepper, cored, deseeded and sliced
1 large courgette, sliced
150 g (5 oz) sugar snap peas
2 tablespoons soy sauce
2 tablespoons sweet chilli sauce
125 ml (4 fl oz) water
To garnish
chopped red chillies
Thai or ordinary basil leaves
Method:
Heat 1 tablespoon of the oil in a wok or large frying pan until starting to smoke, add the tofu and stir-fry over a high heat for 2 minutes or until golden. Remove with a slotted spoon and keep warm.
Heat the remaining oil in the pan, add the onion and carrots and stir-fry for 1½ minutes. Add the broccoli and red pepper and stir-fry for 1 minute, then add the courgette and sugar snap peas and stir-fry for 1 minute.
Mix together the soy and chilli sauces and measurement water and add to the pan with the tofu. Cook for 1 minute. Serve in bowls, garnished with chopped red chillies and basil leaves.
For vegetable & cashew stir-fry, heat 1 tablespoon sunflower oil in a wok or large frying pan, add 2 red chillies, deseeded and sliced, 2 onions, cut into thin wedges and ¼ teaspoon freshly ground black pepper and cook for 2 minutes.
Ingredients:Ingredients:Add the vegetables as above and stir-fry until tender. Toss through 2 tablespoons soy sauce and 1 tablespoon sugar. Sprinkle with basil leaves and 200 g (7 oz) toasted cashew nuts. Serve immediately with jasmine rice.
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| Vegetable and tofu stir-fry |
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