Even if you’re not vegetarian, you’ll love this low-calorie stir-fry. For meat eaters, use minute steak instead of tofu.
Ingredients
- 3 tbsp toasted sesame seed oil
- 150g pack marinated tofu
- 300g pack crunchy stir-fry vegetables
- 2 pak choi, leaves separated and halved if large
- 225g can bamboo shoots, drained
- 2 tbsp dark soy sauce
- 2 tbsp sesame seeds
- A good squeeze of lime
- Lime wedges
Method
- 1. Heat 1 tbsp toasted sesame seed oil in a wok or large, deep frying pan over a high heat and fry the tofu for 4 minutes, until golden. Remove from the pan and set aside.
- 2. Add another 1 tbsp sesame oil to the wok with the crunchy stir-fry vegetables, pak choi and bamboo shoots. Stir-fry for 5 minutes.
- 3. In a bowl, mix 1 tbsp sesame oil with 2 tbsp dark soy sauce, 2 tbsp sesame seeds and a good squeeze of lime. Stir into the wok with the tofu, warm through and serve with lime wedges to squeeze over.