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Stir-fry beansprouts and leek with tofu

This vegan stir-fry beansprouts and leek with tofu is super and easy to make, ideal for a quick lunch served with noodles, or you can serve it as part of a Chinese or Japanese menu.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Chinese, Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g hard tofu
  • 1 Tbsp groundnut oil
  • 1 leek
  • 1 chilli
  • 2 cm ginger
  • 2 cloves of garlic
  • 200 g beansprouts
  • 2 Tbsp soy sauce Kikkoman
  • 2 Tbsp Shaoxing or Japanese rice wine
  • 2 Tbsp sesame seeds
  • Sesame oil
  • 2 Tbsp chopped coriander leaves

Method
 

  1. Drain, dry then cut the tofu into 2 cm cubes.
  2. Finely chop the garlic, ginger and chilli. Thinly slice the leek (including most of the green part).
  3. Heat the groundnut oil in a wok. When it starts smoking, add the ginger, chilli and garlic and stir-fry for a minute. Add the beansprouts and the leek, then stir-fry for 3 minutes.
  4. Add the soy sauce, rice wine and half of the sesame seeds. Stir-fry for a minute, then turn down the heat steam for a couple of minutes, under a lid, until the beansprouts have just wilted.
  5. Stir in a drop of sesame oil and the coriander leaves, then transfer to a plate and keep warm, leaving the cooking jus in the wok.
  6. Add some sesame oil to the wok, then turn up the heat and quickly stir-fry the tofu until golden on all sides. Add the sesame seeds, stir-fry for a few seconds, then move them to a plate.
  7. Serve the bean sprouts with the tofu on top, garnished with sesame seeds and coriander leaves.