Stir-fried tofu and vegetables

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Cooking time: Less than 30 minutes

Cuisine: Chinese

Healthy options: Low carb; Low cholesterol; Low GI; Vegetarian; Healthy

Serves: 4

Type: Kids; Easy; Family

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Photography: Richard Mortimer

By Suzanne Gibbs

Ingredients

500g silken firm tofu, cut into 15mm cubes
1/3 cup (80ml) peanut or rice bran oil
1 head broccoli, cut into florets
1 large carrot, sliced
¼ cup (60ml) vegetable stock or water
2 tablespoons light soy sauce
2 teaspoons cornflour
steamed rice, to serve

Preparation method

1. Pat tofu dry with paper towel. Heat oil in a small wok on high. Add tofu and shallow-fry for 3-5 minutes, until golden, turning as each side becomes golden. Remove with a slotted spoon and drain on paper towel. Set aside.

2. Pour off all but 1 tablespoon of oil and reheat wok on high. Add broccoli and carrot and stir-fry for 2 minutes, until tender but still crisp. Combine stock, soy sauce and cornflour and add to vegetables. Bring to boil, stirring.

3. Return tofu to pan and stir-fry for another minute, until reheated. Serve with steamed rice.

Tip: drizzle a teaspoon or so of toasted sesame oil into the wok with the tofu for a delicious flavour boost.

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