Tofu and vegetable stir fry

Tofu and vegetable stir fry

Ingredients

serves 2
  • •100g rice
  • •1½ tbsp sesame oil
  • •200g extra firm tofu, chopped
  • •1 tbsp soy sauce
  • •1 garlic clove, minced

  • Any 2 veggies:

  • •2 medium carrots, chopped
  • •1 large courgette, chopped
  • •1 pepper, chopped
  • •¼ broccoli, chopped into florets
  • •150g baby corn, chopped
  • •150g sugar snap peas
  • •150g beansprouts

  • Any sauce:

  • •Almond stir fry sauce (see recipe)
  • •Lemon, ginger and ponzu stir fry sauce (see recipe)
  • •Miso and ginger stir fry sauce (see recipe)
  • •Sesame, ginger and lime stir fry sauce (see recipe)

  • Toppings

  • •1 tsp sesame seeds
  • •2 tbsp crispy onion (optional)

Directions

Cooking mode
  1. 1. Cook the rice.
  2. 2. In a medium pan, heat ½ tbsp sesame oil. Add the tofu and soy sauce. Toss to coat the tofu and cook on a medium heat for 10 minutes, turning to brown each side.
  3. 3. In a large wok, heat 1 tbsp sesame oil. Add the garlic and cook for 1 minute. Add the veggies and cook for 5–10 minutes. Stir in the tofu.
  4. 4. Make the sauce. Add to the wok and cook for 5–10 minutes until heated through and thickened slightly. Add a few tbsp water as needed.
  5. 5. Serve with the rice and top with a sprinkle of sesame seeds and crispy onion.
Baker Beanie Author

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