Satisfying tofu stir-fry with Asian greens, chilli and lemongrass
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Time to make:
$4.65 per serve
(at time of publication)
Full ingredients list:
olive oil spray
400g firm tofu, diced in 2cm cubes
1 lemongrass stalk, trimmed, white part finely chopped
3 cloves garlic, thinly sliced
1 long red chilli, seeded, finely chopped
2 medium carrots, peeled, cut in thin matchsticks
1 red capsicum, seeded, thinly sliced
1 bunch choy sum, trimmed
1 bunch Chinese broccoli, leaves and stems separated
2 tablespoons reduced-salt tamari
2 teaspoons sesame oil
2 cups steamed brown rice, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large wok with olive oil and set over high heat. Add tofu in batches; stir-fry for 2–3 minutes, or until golden brown. Remove tofu from wok and set aside.
Step 2 Return wok to high heat and spray lightly with olive oil. Add lemongrass, garlic and chilli; stir-fry for 30 seconds, or until fragrant. Add carrot and stir-fry for 2 minutes; add capsicum and stir-fry for 1 minute. Add choy sum, broccoli leaves and stems, and 2 tablespoons water; stir-fry for another 2–3 minutes, or until vegetables are tender yet crisp.
Step 3 Return tofu to wok. Add tamari and sesame oil; toss until well combined and heated through.
Step 4 Divide rice among plates; top with stir-fry. Serve immediately.
About this recipe
First published: January 2014