Stir-fried tofu with Asian greens

Stir-fried tofu with Asian greens

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
400g firm tofu, cut into 2 cm squares
2 tablespoons peanut oil
2 garlic cloves, crushed
2 cm piece ginger, grated
1 large red chilli, sliced on an angle
2 tablespoons tamari
2 tablespoons dark soy sauce
1 bunch chinese broccoli, cut into 2 cm pieces
1 bunch bok choy, cut into 2 cm pieces
10 snow peas, cut in half
227g tinned water chestnuts, roughly diced
1/4 cup vegetable stock
coriander, chopped, to garnish

Method

  1. Before you start, have everything cut up, measured and ready to go. Dry the tofu on paper towels to prevent it from spitting oil when it is fried.
  2. Heat a wok over high heat (if you don’t have a wok, use a large frypan). Add the oil, and when it is hot add the tofu in batches and cook for about 2 minutes, or until golden. Remove the tofu and add the garlic, ginger, chilli and sauces. Add the vegetables and chestnuts, and toss to combine the flavours. Add the stock and return the tofu to the wok.
  3. Serve immediately, garnished with coriander.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
nutritional
tiffany
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again