Chinese stir-fried vegetables with tofu
This Chinese stir-fried vegetables with tofu is super easy to make – perfect for vegetarians as a main (with some steamed rice on the side) or can be served as part of a Chinese meal.
Ingredients
Method
- Drain the tofu, wipe it dry, and put it between two plates. Put a weight (e.g. two cans) on it to press the excess liquid out. If you have time leave the tofu pressed down this for at least an hour.
- Cut the broccoli roses off the stem.
- Deseed the chilli, then chop it up.
- Thinly slice the spring onion and garlic.
- Quarter the cabbage.
- Cut the tofu into 2cm cubes.
- Dry-fry the cashew nuts ( i.e. with no oil).
- Heat the oil in a wok at a medium temperature, and stir-fry the broccoli roses for about 5 minutes. If they get sticky, add a drop of water.
- Add the garlic and chilli, stir-fry for a minute, then add the spring onions, soy beans, cabbage and tofu. Stir-fry for 3-5 minutes, then add the Hoisin sauce, soy sauce and nuts. Mix well, then serve. immediately.