 Soya Recipes
Sticky Tofu Stir Fry
Serves 4
Vegetables
1 tbsp sesame or sunflower oil
4 spring onions, sliced
1 red pepper, roughly chopped
2cm/¾ inch cube fresh ginger, finely chopped
½ tsp Chinese Five Spice
100g/3½ oz carrots, cut in to julienne strips
6 baby corn, quartered
50g/2oz mange tout, halved
100g/3½ oz mushrooms, sliced
100g/3½ oz beansprouts
Tofu
1 tbsp sesame or sunflower oil
450g/1lb firm tofu
1 tbsp sukiyaki sauce or shoyu (soya sauce, eg Kikoman)
2cm/¾ inch cube fresh ginger, finely chopped
1 clove garlic, finely chopped
½ tsp Chinese Five Spice powder
1 tsp coriander seed, ground
1 tsp paprika
1 tbsp ketchup
1 tsp brown sugar
Juice of ½ a lime
2 tsp sesame seeds
1 tbsp orange or pineapple juice
1 tbsp hoi-sin sauce
To serve:
Rice or noodles
- Prepare all of the vegetables and leave to one side.
- Rinse and drain the tofu and chop each block into 16 cubes.
- Heat the oil for tofu in a non-stick frying pan and add the tofu. Keep the tofu moving regularly and gradually add all the tofu seasoning ingredients. Once it is nicely browned, sticky and shiny remove from the heat and leave to one side.
- Cook your rice or noodles according to pack instructions.
- In a wok or large frying pan, heat the oil for the veg and add all of the ingredients, except for the mushrooms and beansprouts.
- Stir-fry for a few minutes, then add the mushrooms and fry until they are browned. Add the beansprouts and stir for a further minute.
- Serve over the rice or noodles.
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