Tofu Stir Fry

Name: Tofu Stir Fry
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Asian, Chinese
Ingredients: 1 Knorr Vegetable Stock Cube; 2 tbsp dark reduced salt soy sauce; 2 tbsp vegetable oil; 300 g firm tofu,drained patted dry and cubed; 4 tbsp sesame seeds; 2.5 cm ginger, peeled and grated; 2 garlic cloves chopped; 225 g canned water chestnuts, drained; 225 g canned bamboo shoots, drained; 200 g mangetout; 5 spring onions, sliced

Vegetarian

Try creating our delicious yet simple recipe for Tofu Stir Fry | Easy Vegetable Recipe | Knorr

20 MINS

Cooking Time
Easy

Difficulty
25 MINS

Prep Time
4 People

Serves

Amount per Serving

Nutritional values	Amount per Serving
Energy	240.8 kcal
Protein	12.57 g
Fat	14.91 g

1 Knorr Vegetable Stock Cube
2 tbsp dark reduced salt soy sauce
2 tbsp vegetable oil
300 g firm tofu,drained patted dry and cubed
4 tbsp sesame seeds
2.5 cm ginger, peeled and grated
2 garlic cloves chopped
225 g canned water chestnuts, drained
225 g canned bamboo shoots, drained
200 g mangetout
5 spring onions, sliced

Mash the Knorr Vegetable Stock Cube with the soy sauce and 1 tablespoon of the oil to form a thin paste.
Toss the tofu cubes in the paste and then roll in the sesame seeds. Set aside for 15 minutes.
Heat the remaining oil in a wok or large frying pan over a high heat.
Add the tofu to the pan or wok with the ginger and garlic and cook, tossing occasionally, for about 3 minutes, until lightly browned. Remove with a slotted spoon and set aside.
Using the same wok or frying pan over high heat, add the bamboo shoots, water chestnuts, mange tout and spring onions and toss for 2 minutes.
Add the tofu back with the vegetables and toss to combine.
Serve with noodles or steamed rice.