Vietnamese tofu and vegetable stir-fry

Vietnamese tofu and vegetable stir-fry

By
From
Cook for Your Life
Serves
4
Photographer
Gorta Yuuki (studio) and William Meppem (location)

This stir-fry is flavoured with kaffir lime and coriander root, and makes a great light lunch. It can also be served as a side dish.

Ingredients

Quantity Ingredient
2 tablespoons peanut oil
300g firm tofu, cut into 3 cm cubes
1 long red chilli, sliced
2 kaffir lime leaves, finely shredded
2 coriander roots, cleaned and finely chopped
1 bunch choy sum, cut into 3 cm lengths
1/2 red capsicum, sliced
50g button mushrooms, sliced
1 punnet baby corn, halved lengthwise
2 tablespoons soy sauce

Method

  1. Heat the oil in a wok over medium heat. Add the tofu cubes and fry for 1–2 minutes on each side, until browned all over. Transfer to a plate, leaving some oil in the wok.
  2. Add the chilli, lime leaves and coriander root to the wok and stirfry for 1–2 minutes, until fragrant. Add the choy sum stems and capsicum and stir-fry for 2–3 minutes, then add the mushrooms, corn, choy sum leaves and soy sauce and stir-fry for another 2–3 minutes, until the vegetables are tender. Gently toss the tofu through the vegetables and serve.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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