Garlic tofu stir-fry
Photo by Babiche Martens
Garlicky and sticky, this is a delicious way of eating tofu. Frying it in a hot pan without moving it too much will ensure you get the best crispy result for this vegetarian dish. Toss in simple greens and serve on a bed of brown rice, it’s that easy. Try freezing the tofu before cooking and your result will be even better — the texture changes and tastes delicious.
For the garlic sauce
For the stir-fry
|2 tsp||Sesame oil|
|250 g||Firm tofu, sliced|
|250 g||Green beans, ends trimmed|
|2 heads||Bok choy, sliced lengthways|
|1 tsp||White sesame seeds|
- Combine the garlic, soy sauce, honey, mirin and water in a small bowl.
- For the stir-fry, heat both oils in a large frying pan or wok. Place in the tofu and turn carefully until golden on all sides, about 5-8 minutes. Add half the garlic sauce and cook for 2 minutes.
- Add the beans, then the remaining garlic sauce, cooking for 3 minutes. Add the bok choy and sesame seeds cooking for a further 3-4 minutes until the vegetables are just cooked through.
- Serve straight from the pan on hot steaming brown rice. Garnish with sesame seeds and toasted peanuts.
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