Stir-fried vegetables and tofu

Stir-fried vegetables and tofu

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About this recipe: Tofu or bean curd is remarkably nutritious, supplying complete protein and important minerals. Make this vegetarian by substituting vegetable stock for the chicken.

Janet Mitchell

Serves: 4 

  • 2 tablespoons soya sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons grated fresh ginger
  • Salt
  • 500g very firm tofu, halved horizontally
  • 3/4 cup chicken stock
  • 2 teaspoons cornflour
  • 3 teaspoons vegetable oil
  • 1 large red capsicum, cut into strips
  • 200g string beans, cut into 5cm lengths
  • 2 carrots, sliced
  • 4 cloves garlic, crushed
  • 2 spring onions, thinly sliced

Prep:15min  ›  Cook:10min  ›  Extra time:1hr  ›  Ready in:1hr25min 

  1. Combine the soya sauce, brown sugar, ginger and a pinch of salt in a shallow bowl. Add the tofu, cut-side-down, and put aside to marinate for 1 hour. Reserving the marinade, remove the tofu and cut into 3 cm chunks. Stir the stock and cornflour into the reserved marinade.
  2. Heat the oil in a large nonstick frying pan over moderate heat. Add the capsicum, beans, carrots, garlic and spring onions, and cook for 5 minutes or until the capsicum is crisp-tender. Stir the stock mixture well and pour into the frying pan. Add the tofu and bring the mixture to the boil. Reduce to a simmer and cook for 4 minutes or until the sauce is slightly thickened and the tofu is heated through.

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