Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1/2teaspoons Chinese five spice
- 1/2 cup cornflour
- 1 long red chilli, thinly sliced
- 250grams snow peas, trimmed
- 4 spring onions, finely sliced
- 1 bunch broccolini
- 1 lemon, wedges
- 2tablespoons reduced-salt soy sauce
- 500grams classic tofu
- 1teaspoons caster sugar
- 1 cup vegetable oil, for shallow-frying
- 2 cups brown rice, to serve
Nutrition per serving
4480kJ
Protein
19.4grams
Sugars
7.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Drain tofu and pat dry with paper towel to remove excess moisture. Cut tofu into 2cm cubes. Combine cornflour, 1 tsp table salt, sugar and spice in a bowl.
Step 2 of 4
Heat 1.5cm oil in a large wok over high heat until surface shimmers. Gently coat half the tofu in spice flour and lower into hot oil with a slotted spoon. Shallow-fry for 2 minutes on each side or until crisp and pale golden. Drain on paper towel and repeat with remaining tofu and spice flour.
Step 3 of 4
Carefully pour off oil from wok, reserving 1 tbs. Heat reserved oil over high heat. Stir-fry onion, chilli and broccolini for 2 minutes. Add snow peas and soy and stir-fry for a further 1 minute.
Step 4 of 4
Spoon vegetables onto a serving platter and top with tofu. Serve with lemon halves and rice.
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