Crispy tofu stir-fry
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Easy
- April 2008
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Serves 4
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Ready in 30 min
This tasty fried vegetarian recipe gives a hearty kick thanks to the Szechuan peppercorns, garlic and ginger.
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Vegan recipes
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Vegetarian recipes
Nutrition: per serving
- Calories
- 286kcals
- Fat
- 18.9g (1.6g saturated)
- Protein
- 17.7g
- Carbohydrates
- 10.9g (6.7g sugar)
- Salt
- 1.2g
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Ingredients
- 3 tbsp vegetable oil
- 3 shallots, finely sliced
- 2 red chillies, thinly sliced
- 2.5cm fresh ginger, finely chopped
- 2 garlic cloves, finely sliced
- 1 tsp crushed Szechuan peppercorns
- 150g fried tofu or tofu (from major supermarkets), sliced
- 200g mangetout, halved
- 150g baby sweetcorn, halved lengthways
- 250g Chinese broccoli or tenderstem broccoli, thinly sliced
- 300g beansprouts
- 2 tbsp light soy sauce
- 2 tbsp Chinese rice wine
- Sesame oil, for drizzling
Method
- Heat 2 tablespoons of the oil in a wok or deep frying pan and add the shallots, chillies, ginger, garlic, Szechuan peppercorns and a pinch of salt. Fry for 1 minute, add the tofu and stir-fry for another 2 minutes, then remove to a plate.
- Heat the remaining oil and stir-fry the mangetout, sweetcorn, broccoli and beansprouts for a few minutes, until starting to wilt, then add the soy sauce and rice wine.
- Return the tofu and flavourings to the wok or pan and toss everything together. Drizzle with sesame oil and serve with cooked egg noodles.
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delicious. tips
You can buy fried tofu (sometimes labelled bean curd) and Szechuan peppercorns in Asian food shops or order online from www.wingyip.co.uk.
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