Tofu Stir Fry

Tofu Stir Fry

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This tofu stir fry recipe is packed with great flavours and textures. The tofu is dipped in a soy sauce and vegetable stock mixture, before being covered with sesame seeds and cooked to perfection with bamboo shoots, water chestnut and mange tout.

  • Recipe serves4
  • Preparation Time30 min
  • Cooking Time10 min

Ingredients

  • 1 Knorr Vegetable Stock Cube
  • 2 tbsp reduced salt dark soy sauce
  • 2 tbsp vegetable oil
  • 300g firm tofu, drained, patted dry and cubed
  • 4 tbsp sesame seeds
  • 2.5cm ginger, peeled and grated or use a Knorr Ginger and Lemongrass Flavour Pot
  • 2 garlic cloves, crushed
  • 225g can bamboo shoots, drained
  • 225g can water chestnuts, drained
  • 200g mange tout
  • 5 spring onions, sliced

Method

  • 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.
  • Great care has been taken to ensure that the ingredients proposed in this recipe are suitable for a vegan diet. However, we encourage you to check the back-of-pack ingredients you use, as recipes may change and we cannot guarantee that your ingredients are suited for a vegan diet.
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