Stir-fried Tofu with Basil & Chilli

13 Ingredients

Number of servings

2tablespoons sunflower oil
350grams firm tofu, cubed
1 piece fresh root ginger, 5 cm piece, shredded
2 cloves garlic, chopped
250grams broccoli, trimmed
250grams sugar snap peas, trimmed
2/3 cup vegetable stock
2tablespoons sweet chilli sauce
1tablespoons light soy sauce
1tablespoons dark soy sauce
1tablespoons lime juice
2teaspoons soft light brown sugar
1 handful Thai basil leaves

Method

Step 1 of 4

Heat half the oil in a wok or deep frying pan until smoking, add the tofu and stir-fry for 2-3 minutes until golden all over. Remove with a slotted spoon.

Step 2 of 4

Add the remaining oil to the pan, add the ginger and garlic and stir-fry for 10 seconds, then add the broccoli and sugar snap peas and stir-fry for 1 minute.

Step 3 of 4

Return the tofu to the pan and add the stock, chilli sauce, soy sauces, lime juice and sugar. Cook for 1 minute until the vegetables are cooked but still crisp. Add the basil leaves and stir well. Serve immediately with rice or noodles.

Step 4 of 4

For tofu & vegetables in oyster sauce, cook the tofu and vegetables as in the recipe above. Return the tofu to the pan and add 50 ml (2 fl oz) water, cook for 1 minute, then add 75 ml (3 fl oz) oyster sauce and heat through for a further minute. Omit the basil and garnish with chopped fresh coriander.