Spicy tofu with mushrooms and pak choi
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
- 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 coriander, 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 sugar
- 1 teaspoon cornflour
Instructions
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 277cal
-
Kilojoules 1159kJ
-
Protein 18.6g
-
Total fat 17.4g
-
–Saturated fat 1.6g
-
Carbohydrates 8g
-
–Sugars 4.6g
-
Dietary fibre 3.9g
-
Sodium 866mg
-
Calcium 123mg
-
Iron 3.7mg
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.
Photographer: HFG staff
Last updated date: 13 January 2021
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
