TOFU STIR-FRY

TOFU STIR-FRY

It’s no secret that I’m the biggest carnivore out there, so it might surprise you to learn that I really like tofu, especially this tofu stir-fry! Texturally, I think it is brilliant, and it’s a real flavour sponge. Give this stir-fry a go and see for yourself.

INGREDIENTS

SERVES: 2

1 tsp vegetable oil

1 red onion, diced

225g firm smoked tofu, cut into large dice

2 garlic cloves, finely chopped

2cm piece fresh ginger, finely grated

150g baby corn, cut in half on an angle

200ml fresh vegetable stock

100g broccoli, cut into small florets

1 red pepper, cored, deseeded and cut into large dice

100g sugar snap peas

1 tbsp soy sauce

1 tbsp oyster sauce

1 tsp honey

1 tsp cornflour, mixed with 1 tbsp water

2 spring onions, green part only, finely shredded, to garnish

METHOD

1: Make sure you have everything prepared and ready before you begin.

2: Heat the oil in a large non-stick wok. When it’s hot, add the onion and tofu and stir-fry for 3–4 minutes or until the tofu begins to brown. Add the garlic and ginger and cook for 2 minutes. If the mixture starts to stick at any point, add a splash of water.

3: Add the baby corn and stock and cook for another 2 minutes then add the broccoli and red pepper and stir-fry for a further 1 minute.

4: Add the sugar snap peas to the wok, followed by the soy sauce, oyster sauce and honey. Stir-fry for another 1–2 minutes.

5: Now add the cornflour paste to the wok, stirring as you do so. Cook for 30 seconds or until the sauce is thickened. Serve in warmed bowls, scattered with the spring onions.

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INGREDIENTS

SERVES: 2

1 tsp vegetable oil

1 red onion, diced

225g firm smoked tofu, cut into large dice

2 garlic cloves, finely chopped

2cm piece fresh ginger, finely grated

150g baby corn, cut in half on an angle

200ml fresh vegetable stock

100g broccoli, cut into small florets

1 red pepper, cored, deseeded and cut into large dice

100g sugar snap peas

1 tbsp soy sauce

1 tbsp oyster sauce

1 tsp honey

1 tsp cornflour, mixed with 1 tbsp water

2 spring onions, green part only, finely shredded, to garnish

METHOD

1: Make sure you have everything prepared and ready before you begin.

2: Heat the oil in a large non-stick wok. When it’s hot, add the onion and tofu and stir-fry for 3–4 minutes or until the tofu begins to brown. Add the garlic and ginger and cook for 2 minutes. If the mixture starts to stick at any point, add a splash of water.

3: Add the baby corn and stock and cook for another 2 minutes then add the broccoli and red pepper and stir-fry for a further 1 minute.

4: Add the sugar snap peas to the wok, followed by the soy sauce, oyster sauce and honey. Stir-fry for another 1–2 minutes.

5: Now add the cornflour paste to the wok, stirring as you do so. Cook for 30 seconds or until the sauce is thickened. Serve in warmed bowls, scattered with the spring onions.

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  • email

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  • print

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TOM KERRIDGE’S LOSE WEIGHT AND GET FIT (2019)

Combining nutritious recipes with tips and plans for keeping fit, this book is perfect if you are looking to shed the pounds and stay on track.

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