Name: Stir-fried tofu and vegetables
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram silken firm tofu, cut into 1.5cm cubes; 1/3 cup (80ml) peanut or rice bran oil; 1 head broccoli, cut into florets; 1 large carrot, sliced; 1/4 cup (60ml) vegetable stock or water; 2 tablespoon light soy sauce; 2 teaspoon cornflour; steamed rice, to serve

Stir-fried tofu and vegetables

Serves 4

Prep

15M

Cook

10M

Total

25M

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Ingredients

500 gram silken firm tofu, cut into 1.5cm cubes

1/3 cup (80ml) peanut or rice bran oil

1 head broccoli, cut into florets

1 large carrot, sliced

1/4 cup (60ml) vegetable stock or water

2 tablespoon light soy sauce

2 teaspoon cornflour

steamed rice, to serve

Method

1.Pat tofu dry with paper towel. Heat oil in a small wok on high. Add tofu and shallow-fry for 3-5 minutes, until golden, turning as each side becomes golden. Remove with a slotted spoon and drain on paper towel. Set aside.

2.Pour off all but 1 tablespoon of oil and reheat wok on high. Add broccoli and carrot and stir-fry for 2 minutes or until tender but still crisp. Combine stock, soy sauce and cornflour and add to vegetables. Bring to boil, stirring.

3.Return tofu to pan and stir-fry for another minute or until heated through. Serve with steamed rice.

Drizzle a teaspoon or so of toasted sesame oil into the wok with the tofu for a delicious flavour boost.
Note

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