This is a super tasty and nutritious stir fry. The main effort in this recipe, as with all stir fry dishes, is in the vegetable preparation. It's a good idea to get all your vegetables prepared and chopped up ready to go before you start cooking. The actual cooking part of this recipe is very quick. The crispy tofu is so tasty you could easily eat it on its own as a starter or snack.
Equipment
- Wok
- Chopping Board
- Sharp Knife
- Spatula or Wooden Spoon
- Shallow Bowl
- Small Bowl
Ingredients
Crispy Tofu
- 180 g Firm Tofu drained and excess moisture squeezed out
- 2 tbsp Cornflour
- 1 tbsp Chinese Five Spice Powder
- 1/2 tbsp Salt
- 1/2 tbsp Ground Black Pepper
Stir Fry Vegetables
- 1 tbsp Sunflower Oil
- 1 Red Pepper cut into strips
- 1 Medium Carrot cut into thin strips
- 145 grams Baby Corn cut in halt lengthways
- 50 grams Mushrooms sliced
- 50 grams Sugar Snap Peas or Mange Tout
- 50 grams Green Beans
- 2 Pak Choi or 1/6 of a White Cabbage sliced
- 1 tbsp Sunflower Oil
Maple and Ginger Stir Fry Sauce
- 3 tbsp Soy Sauce
- 5 tbsp Maple Syrup
- 1 tsp Sesame Oil
- 1/2 tsp Red Chilli Flakes
- 2 tbsp Fresh Ginger grated
- 1 Garlic Clove crushed
- 1 tsp Cornflour
Instructions
Crispy Tofu
- To prepare the crispy tofu first cut the tofu block into 1-2cm cubes. Combine cornflour, five spice powder, salt and pepper in a shallow bowl. Toss the tofu cubes in the cornflour mixture to coat.
- Heat 1 tbsp oil in a wok. When hot, add the tofu and fry for a few minutes till golden. Turn regularly to make sure all sides are evenly cooked. Remove to a plate while you cook the stir fry.
Stir Fry Sauce
- Next, make the stir fry sauce by mixing all the ingredients in a small bowl or jar. Set aside.
Stir Fry Vegetables
- Add one more tbsp oil to the wok, then start by adding the pepper and carrot and cook for a couple of minutes. Add the cabbage, corn and green beans and continue stir frying for a couple of minutes. Add remaining vegetables and fry for another minute or two.
- Pour in the sauce you prepared earlier and stir into the vegetables. Cook for a minute or two to cook out the cornflour in the sauce. It should thicken slightly.
- Finally add the tofu, toss together and serve with rice or noodles.
Notes
You can add whatever vegetables you have available for this dish. It's a really good way of using up vegetables from the fridge. Just remember that the firmer type vegetables will take a little longer to cook than the softer or leafy ones so add them into the stir fry accordingly.
You could also replace the tofu with Quorn pieces or seitan.
