Name: Tofu and sugar snap pea stir-fry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 600 gram firm tofu; 2/3 cup (130g) white long-grain rice; 1 tablespoon sesame oil; 1 large red onion (300g), sliced thickly; 2 clove garlic, crushed; 2 teaspoon finely grated fresh ginger; 1 teaspoon cornflour (cornstarch); 1/2 cup (80ml) soy sauce; 200 gram sugar snap peas, trimmed; 350 gram baby bok choy, chopped lengthways; 1 tablespoon brown sugar; 1/3 cup (80ml) vegetarian oyster sauce; 2 tablespoon mirin; 1/4 cup fresh coriander leaves

Tofu and sugar snap pea stir-fry

Enjoy this healthy, flavoursome and nourishing tofu and sugar snap pea stirfry for dinner with the family tonight!

Serves 4

Prep

10M

Cook

30M

Total

40M

Ingredients

600 gram firm tofu

2/3 cup (130g) white long-grain rice

1 tablespoon sesame oil

1 large red onion (300g), sliced thickly

2 clove garlic, crushed

2 teaspoon finely grated fresh ginger

1 teaspoon cornflour (cornstarch)

1/2 cup (80ml) soy sauce

200 gram sugar snap peas, trimmed

350 gram baby bok choy, chopped lengthways

1 tablespoon brown sugar

1/3 cup (80ml) vegetarian oyster sauce

2 tablespoon mirin

1/4 cup fresh coriander leaves

Method

1.Preheat oven to 200°C.

2.Weight tofu between two boards; stand, tilted, for 10 minutes to remove excess liquid. Cut tofu into 2cm cubes; pat dry between layers of absorbent paper. Place tofu on baking-paper-lined oven trays. Bake, uncovered, for 10 minutes or until browned lightly.

3.Meanwhile, cook rice according to packet directions until tender.

4.Heat oil in a wok over high heat; stir-fry onion, garlic and ginger for 3 minutes or until onion softens. Add blended cornflour and soy sauce to wok with tofu, peas, buk choy, sugar, oyster sauce and mirin; stir-fry until sauce boils and thickens slightly. Remove from heat, stir in coriander; serve with rice.

Buy the smallest baby buk choy you can find. You could also use gai lan or ta gho (available from Asian greengrocers). ‘Vegetarian oyster sauce’ is made from blended mushrooms and soy sauce. It is available from health-food stores and some supermarkets. Most supermarkets stock mirin. If you can’t find it use sweet white wine or sherry, instead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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