Name: Chilli tofu stir-fry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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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