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Tofu Stir Fry

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 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
  • 1 Knorr Garlic Flavour Pot
  • 225 g canned water chestnuts, drained
  • 225 g canned bamboo shoots, drained
  • 200 g mangetout
  • 5 spring onions, sliced

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

247kcal

Energy (kJ)

1037kJ

Protein (g)

11.7g

Carbohydrate incl. fibre (g)

18.8g

Carbohydrate excl. fibre (g)

14.2g

Sugar (g)

7.6g

Fibre (g)

4.6g

Fat (g)

15.7g

Saturated fat (g)

2.9g

Unsaturated fat (g)

11.6g

Monounsaturated fat (g)

4.2g

Polyunsaturated fat (g)

7.4g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

693mg

Salt (g)

1.73g

Vitamin A (IU)

706IU

Vitamin C (mg)

32.6mg

Calcium (mg)

278mg

Iron (mg)

4.12mg

Potassium (mg)

369mg

Total

988kcal

4149kJ

46.8g

75.3g

57.0g

30.4g

18.3g

62.8g

11.5g

46.2g

16.7g

29.5g

0.2g

0mg

2773mg

6.94g

2824IU

130.6mg

1114mg

16.47mg

1475mg


  • 1 Mash the Knorr Vegetable Stock Cube with the soy sauce and 1 tablespoon of the oil to form a thin paste.
  • 2 Toss the tofu cubes in the paste and then roll in the sesame seeds. Set aside for 15 minutes.
  • 3 Heat the remaining oil in a wok or large frying pan over a high heat.
  • 4 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.
  • 5 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.
  • 6 Add the tofu back with the vegetables and toss to combine.
  • 7 Serve with noodles or steamed rice.