Vegetable & Tofu Stir-Fry

Name: Vegetable & Tofu Stir-Fry
Yield: Makes 4 Servings
Ingredients: Firm tofu, 1 lb (500 g), drained and cut into bite-sized cubes; Zucchini (courgette), 1 small, cut into bite-sized pieces; Sugar, 1 teaspoon; Vegetable broth or stock, ¼ cup (2 fl oz/60 ml), homemade or purchased; Red bell pepper (capsicum), 1, seeded and sliced; Black bean sauce, 1 tablespoon; Red pepper flakes, ⅛ teaspoon; Cornstarch (cornflour), 1 tablespoon; Peanut oil, ⅓ cup (3 fl oz/80 ml); Bok choy, 1 small head, trimmed and cut into bite-sized pieces; Sugar snap peas, ¼ lb (125 g), trimmed

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Firm tofu, 1 lb (500 g), drained and cut into bite-sized cubes
Cornstarch (cornflour)

Dinner
Side dish
Gluten-free
Vegan

Method

Prepare the tofu and sauce

Line a baking sheet with a double thickness of paper towels. Arrange the tofu in a single layer on the towels. Top with another layer of towels and pat the tofu dry. In a small bowl, stir together the cornstarch and broth until the cornstarch dissolves. Stir in the bean sauce and sugar.
Stir-fry the tofu and