Photography: Richard Mortimer
Stir-fried tofu and vegetables
By Suzanne Gibbs
Stir-fried tofu and vegetables
INGREDIENTS
500g silken firm tofu, cut into 15mm cubes
1/3 cup (80ml) peanut or rice bran oil
1 head broccoli, cut into florets
1 large carrot, sliced
¼ cup (60ml) vegetable stock or water
2 tablespoons light soy sauce
2 teaspoons cornflour
steamed rice, to serve
kJ 1165, fat 21g, sat fat 4g.
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, 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, until reheated. Serve with steamed rice.
Tip: drizzle a teaspoon or so of toasted sesame oil into the wok with the tofu for a delicious flavour boost.
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