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Crispy Tofu Stir Fry

Posted by John Reed on 25th February 2021

Approx. 4 Portions

Pressed Tofu

220g/7.7oz x Extra firm tofu
50g/1.7oz x Corn flour/starch
1 Pinch x Natural sea salt

Courgette/Zucchini Noodles

1 x Courgette/Zucchini (Cut into noodles)

Stir Fry Vegetables

1 x Red bell pepper (Cut into julienne & seeds removed)
2 x Spring onions/Scallions (Washed & sliced)
2 x Large carrots (Peeled & cut into julienne)
1/2 x White onion (Peeled & sliced)
2 x Garlic cloves (Peeled & grated)
1tsp x Fresh ginger (Peeled & grated)
1tbsp x Light soy sauce

Peanut Sauce

3tbsp x Low sugar peanut butter
2tbsp x Light soy sauce
1tsp x Fish sauce
1tsp x Sesame seed oil
1/2 x Lime juice
8- 10tbsp x Warm water

Garnishes

2 Sprigs x Fresh coriander/cilantro
2tsp x Sesame seeds

Method

1) Take the tofu block out of the packaging and wrap up with 3-4 sheets of kitchen roll. Place the tofu between two trays or cast iron pans. Place 6 cans of weight on the top and carefully balance to press the tofu for 2 – 3 hours, (preferably over night).

2) Prepare the courgette/zucchini using a sharp knife to cut into thin+ slices long ways. Then into thin noodles, or you can carefully use the Japanese mandolin with the noodle attachment.

3) Prepare the red bell pepper and cut into Julienne, making sure to remove the seeds. Wash and slice the spring onions. Peel & slice the carrots into Julienne using a sharp knife or Japanese mandolin. Peel & slice the half of white onion. Peel and grate the ginger, including the garlic cloves.

4) Prepare the peanut sauce by adding all the ingredients into a mixing bowl apart from the warm water. Whisk together and add small amounts of warm water until you have a smooth sauce consistency.

5) Heat up a frying pan with 1cm of vegetable oil. Take the pressed tofu and unwrap. Slice the tofu using a sharp knife into cubes. In a bowl add the corn flour and the pinch of natural sea salt. Coat the tofu cubes into the mixture and then add the cubes into the pan once the oil is hot. Fry the tofu cubes for 3 – 4 minutes each side until golden and crispy.

6) Place a large frying pan onto a high heat with a tablespoon of vegetable oil. Once hot add the stir fry vegetables and toss the vegetables into the pan every 10 seconds. Once the vegetables have slightly softened add the courgette/zucchini noodles and the two tablespoons of light soy sauce. Cook the stir fry for a further 2 minutes and then take off the heat. Bowl up the stir fry with the crispy tofu cubes and drizzle the peanut sauce over the top. Dice up a sprig of coriander and lightly scatter over the top with the sesame seeds.

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