Name: Tofu with mixed vegetables
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 300 gram firm tofu, sliced into cubes; 1/4 cup plain flour; 1/4 cup oil; 1 onion, sliced; 1 teaspoon grated ginger; 1 clove garlic, crushed; 1 bunch baby buk choy, halved; 100 gram snow peas, or sugar snap; peas, trimmed; 1/4 cup vegetable stock; 2 tablespoon soy sauce; 1 tablespoon sweet chilli sauce; 1 teaspoon sesame oil; steamed rice, to serve

Tofu with mixed vegetables

This quick, tasty Asian tofu stiry-fry is perfect served with steamed rice to whip up a fast vegetarian dinner in no time at all.

Serves 4

Prep

Cook

Total

10M

Ingredients

300 gram firm tofu, sliced into cubes

1/4 cup plain flour

1/4 cup oil

1 onion, sliced

1 teaspoon grated ginger

1 clove garlic, crushed

1 bunch baby buk choy, halved

100 gram snow peas, or sugar snap

peas, trimmed

1/4 cup vegetable stock

2 tablespoon soy sauce

1 tablespoon sweet chilli sauce

1 teaspoon sesame oil

steamed rice, to serve

Method

1.Dust tofu in flour, shaking off excess. Heat oil in a wok or large frying pan on high. Fry tofu 1 minute, or until golden brown. Drain on paper towel.

2.Add onion, ginger and garlic to work and stir-fry for 1 minute. Add buk choy and snow peas. Stir-fry 2 minutes.

3.Combine vegetable stock, soy sauce, sweet chilli sauce and sesame oil in a jug. Pour over vegetables. Stir-fry 1 minute. Return tofu to wok, toss until heated through. Serve steamed with rice.

Steam or boil the rice while you prepare and cook the stir-fry. Or reheat thawed, frozen cooked rice. Add food to stir-fry in order of cooking time – beginning with the longest cooking food and graduating to the shortest. It’s essential that your wok is hot and oiled before adding ingredients for a quick stir-fry.
Note

Women's Weekly Food