Tofu Stir Fry
- 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.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||240.8 kcal|
|Protein (g)||12.57 g|
|Sugar (g)||6.65 g|
|Fat (g)||14.91 g|
|Fibre (g)||4.37 g|
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