Chilli Tofu Stir-fry

13 Ingredients

Number of servings

2tablespoons sunflower oil
85grams unsalted cashew nuts
300grams firm tofu, cubed
1 red onion, thinly sliced
2 carrots, peeled and thinly sliced
1 red capsicum, deseeded and chopped
1 celery stick, chopped
4 chestnut mushrooms, sliced
175grams beansprouts
2teaspoons chilli sauce
2tablespoons light soy sauce
1tablespoons cornflour
1/4 cup vegetable stock

Nutrition per serving

19% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This quick and easy dish plays on tofu’s ability to take on the flavour of other ingredients.

Method

Step 1 of 3

Heat the oil in the wok and add the cashews; stir-fry for 30 seconds, or until lightly browned. Drain and set aside.

Step 2 of 3

Add the tofu and stir-fry until golden. Drain and set aside. Stir-fry the onion and carrots for 5 minutes, then add the capsicum, celery, and mushrooms and stir-fry for 3-4 minutes. Finally, add the beansprouts and stir-fry for 2 minutes. Keep the heat under the wok high, so the vegetables fry quickly, without overcooking.

Step 3 of 3

Return the cashews and tofu to the pan and drizzle in the chilli sauce. In a small bowl, mix the soy sauce with the cornflour and pour into the pan, along with the stock. Toss over the heat for 2-3 minutes, or until the sauce is bubbling. Serve with boiled rice or Chinese-style egg noodles.