Crispy tofu stir-fry

Name: Crispy tofu stir-fry
Yield: Serves 4
Cuisine: Chinese recipes
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

Easy
April 2008

Easy
April 2008

Serves 4
Ready in 30 min

This tasty fried vegetarian recipe gives a hearty kick thanks to the Szechuan peppercorns, garlic and ginger.

Vegan recipes
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

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.