Pak Choi Sesame Tofu Stir-fry
This a very quick tofu stir-fry to make, as the tofu is not marinated,
just fried until crisp and golden. With the sugar-snap peas and water
chestnuts it has a satisfying crunch to it.
Serves 2/4 Vegan
Ingredients:
• 1 packet plain tofu 250g, drained
• 1 large carrot, peeled and
ribboned
• 2 small pak choi, sliced, separate
the heart from the leaves
• 100g sugar-snap peas, topped
and tailed
• 6 water chestnuts, sliced
• 6 spring onions, sliced
• handful of bean sprouts
• 1 tbsp sesame seeds
• sunflower oil for frying
Ingredients for the sauce:
• Juice of one orange
• 2 tbsps shoyu
• 2 tbsps toasted sesame oil
• 1 garlic clove, peeled and finely
sliced
• 3cm piece fresh ginger, peeled and
finely sliced
• 1 large red chilli, de-seeded finely
sliced
• 1 tsp sugar
• ½ tsp arrowroot powder
Method
1. Mix together all the ingredients for the sauce.
2. Pat dry the block of tofu with kitchen towel and pan fry whole in a
little sunflower oil on both sides until crisp and golden, set aside and
cut into bite sized pieces. For a thick block of tofu, slice into 2cm thick
slices before frying.
3. Heat a little sunflower oil in a wok and stir-fry the carrots and pak
choi hearts, followed by the sugar-snap peas and water chestnuts. Stirfry
for a minute, then add the sauce, pak choi leaves, spring onions
and bean sprouts, finish with sesame seeds.
4. Serve with noodles or rice, top with the pan-fried tofu and drizzle
with extra toasted sesame oil.
Tips
The easiest way to make carrot ribbons is to peel the carrot and then
with the peeler peel wide slices of carrot.
Water chestnuts are available tinned or frozen from Asian stores,
frozen tends to be crunchier than tinned ones. You can occasionally
buy them fresh.
This roasted tofu is very moorish and we have converted many a
sceptical tofu eater with this salad. It is also looks very colourful and is
nutritious too.
