Ingredients
- 300 grams firm-style tofu
- sesame oil for frying
- 2 carrots, julienne sliced
- 3 celery stalks, sliced
- 150 grams asparagus
- ½ a 410 gram can baby corn
- 3-4 bok choy, sliced
- 1-2 tblsp chilli garlic sauce
- 3-4 tblsp light soy sauce
Method
- Cut tofu into 2cm cubes. Heat a dash of sesame oil in a frying pan and pan fry the cubes of tofu until golden on all sides. Set aside.
- Add a dash more oil and pan fry carrots, celery, asparagus, baby corn and bok choy. Toss until hot.
- Return the tofu to the pan with chilli garlic sauce and light soy sauce. Serve over boiled rice that has been drizzled with sesame oil.
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