Chilli tofu stir-fry

  • 35 mins cooking
  • Serves 4
  • Print


Chilli tofu stir-fry
  • 300 gram firm silken tofu
  • 1 tablespoon peanut oil
  • 1 medium_piece (170g) red onion, sliced thinly
  • 2 clove garlic, crushed
  • 1 fresh long red chilli, sliced thinly
  • 1 large_piece red capsicum (bell pepper) (350g), chopped coarsely
  • 350 gram broccolini, chopped coarsely
  • 300 gram gai lan, chopped coarsely
  • 300 gram choy sum, chopped coarsely
  • 1/4 cup (60ml) hoisin sauce
  • 1/4 cup (60ml) oyster sauce
  • 2 tablespoon water
  • 1 lime, cut into wedges


Chilli tofu stir-fry
  • 1
    Cut tofu into 2cm (¾-inch) cubes, spread, in single layer, on tray lined with absorbent paper. Cover tofu with more absorbent paper, stand 10 minutes.
  • 2
    Heat half the oil in wok, stir-fry tofu, in batches, until browned lightly. Drain on absorbent paper.
  • 3
    Heat remaining oil in wok, stir-fry onion, garlic and chilli until onion softens. Add capsicum and broccolini, stir-fry until vegetables are tender. Add gai lan, choy sum, sauces and the water, stir-fry until gai lan wilts.
  • 4
    Return tofu to wok, stir-fry until combined. Serve with lime wedges.

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