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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…


Serves 4


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

Cooking time

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.


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