Name: Tofu & Bean Stir-Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 300g packet firm tofu, drained; 2 tblsps cornflour; 1 tsp Chinese five-spice; ¾ cup vegetable stock; 1 tblsp salt-reduced soy sauce; 1 tblsp kecap manis; 100g punnet fresh shiitake mushrooms, thickly sliced; 200g green beans, trimmed; 40g piece fresh ginger, peeled, cut into matchsticks; 1 bunch choy sum, trimmed, cut into three; Steamed rice and roasted cashews, to serve

Tofu & Bean Stir-Fry

A vegetarian dish ready in less than 35 minutes.

Serves 4

Prep

15M

Cook

20M

Total

35M

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TIP: Replace shitake mushrooms with sliced white cup mushrooms.

Ingredients

300g packet firm tofu, drained

2 tblsps cornflour

1 tsp Chinese five-spice

¾ cup vegetable stock

1 tblsp salt-reduced soy sauce

1 tblsp kecap manis

100g punnet fresh shiitake mushrooms, thickly sliced

200g green beans, trimmed

40g piece fresh ginger, peeled, cut into matchsticks

1 bunch choy sum, trimmed, cut into three

Steamed rice and roasted cashews, to serve

Method

Step 1

Cut tofu in half lengthways. Cut into 1cm-thick slices. Place on an oven tray lined with absorbent kitchen paper.

Step 2

Combine cornflour and spice on a plate. Transfer 2 tsps mixture to a medium jug with stock and sauces. Stir to combine. Dust tofu in remaining mixture on plate.

Step 3

Heat a large, oiled wok over a high heat. Add tofu in two batches. Cook for about 3 minutes on each side, or until golden brown. Remove.

Step 4

Add mushrooms, beans and ginger to same, oiled wok. Stir-fry over high heat for about 3 minutes, or until beans are almost tender. Add choy sum. Stir-fry for 1 to 2 minutes, or until just tender.

Step 5

Add stock mixture to wok. Stir-fry until sauce boils and thickens slightly. Add tofu. Stir-fry for 1 minute, until hot.

Step 6

Serve with rice. Sprinkle with cashews.

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