Name: Tofu and vegetable satay stir-fry
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Yield: 4
Ingredients: 1 teaspoon sesame oil; 350 gram firm tofu, patted dry, halved lengthways and sliced; 1 red onion, cut into wedges; 1 red capsicum, deseeded and cut into thin strips; 1 bunch snake beans, cut diagonally into 5 cm lengths (see tip); 1 bunch choy sum, trimmed and cut into 5 cm lengths; 125 millilitre (1/2 cup) yeo's satay (barbecue) sauce; soaked rice stick noodles (see tip), to serve

Tofu and vegetable satay stir-fry

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Serves 4

Prep

20M

Cook

Total

24M

Ingredients

1 teaspoon sesame oil

350 gram firm tofu, patted dry, halved lengthways and sliced

1 red onion, cut into wedges

1 red capsicum, deseeded and cut into thin strips

1 bunch snake beans, cut diagonally into 5 cm lengths (see tip)

1 bunch choy sum, trimmed and cut into 5 cm lengths

125 millilitre (1/2 cup) yeo’s satay (barbecue) sauce

soaked rice stick noodles (see tip), to serve

Method

1.Heat oil in a large wok on high heat.

2.Add tofu and onion, and cook, stir-frying, for 2 minutes. Add capsicum, snake beans, choy sum, satay sauce and 1/4 cup water, and cook, stir-frying, for 2 minutes. Serve immediately with rice stick noodles.

If snake beans are not available, use 300g green beans. To soak rice stick noodles, place in a heatproof bowl, cover with boiling water and stand for 5-10 minutes, until tender.
Note

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