Recipe: Tofu Stir-fry
Tofu doesn't haven't have to be bland. A few flavour-rich ingredients will turn your grey curd into a family-favourite...
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
10 minutes preparation, 10 minutes on the hob
How to make it
- Mash the 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.