Spicy tofu with mushrooms and pak choi

Photographer: HFG staff

This vegan tofu stir fry is warmly spiced with chilli bean paste and is so easy to put together, it's destined to become a weeknight favourite.

Serves: 2

Time to make: 15 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 tablespoon canola oil
2 small shallots, finely chopped
350g fresh firm tofu, drained and cut into 2cm cubes
1 tablespoon Shaohsing rice wine or dry sherry
200g baby pak choy, halved
100g fresh enoki mushrooms, stalks trimmed
1 teaspoon chilli oil and a handful fresh coriandercilantroX, roughly chopped, to serve
For the sauce
⅓ cup cold vegetable stock
1 tablespoon chilli bean paste
1 tablespoon low-salt light soy sauce
½ teaspoon dark soy sauce
pinch soft light brown sugarlight brown cane sugarX
1 teaspoon cornflourcornstarchX

Instructions

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1 Whisk together all the ingredients for the sauce in a bowl, then set aside.

2 Heat a wok over a high heat until it starts to smoke, then add the rapeseed oil. Stir-fry the shallots for 1 min, then add the tofu. Let the tofu sear and brown for 10 sec on one side, then flip over. Add the rice wine or sherry and the pak choy and toss together gently for 2 min to wilt the leaves.

3 Give the sauce a stir, then pour into the wok and bring to the boil. Add the mushrooms and stir in to wilt.

4 Transfer to a serving plate, drizzle with chilli oil, garnish with coriander and serve.

Nutrition Info (per serve)

Calories 277 cal

Kilojoules 1159 kJ

Protein 18.6 g

Total fat 17.4 g

Saturated fat 1.6 g

Carbohydrates 8 g

Sugar 4.6 g

Dietary fibre 3.9 g

Sodium 866 mg

Calcium 123 mg

Iron 3.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.