zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Stir-Fried Vegetables and Tofu

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Stir-Fried Vegetables and Tofu

    Ideal for lunch or supper when you are in a hurry, this recipe also follows our Perfectly Balanced guidelines, so is low in fat and salt. Look out for Sharwood's sauces for stir-frying as well as ingredients and accompaniments for Chinese, Oriental and Indian dishes.

    • Preparation time: 20 minutes
    • Cooking time: 8 minutes
    • Total time: 28 minutes 30 minutes

    Serves: 4

    Ingredients

    • ½ x 300g pack green beans, topped, tailed and cut in half
    • 250g pack tofu, cut into small cubes and dried
    • 1 tbsp cornflour
    • 4 tbsp sunflower oil
    • 250g Waitrose Asparagus, trimmed and cut in half lengthways
    • 1 yellow pepper, deseeded and thinly sliced
    • 1 bunch salad onions, chopped
    • 150g pack Waitrose Mangetout, trimmed and shredded
    • 190g pack Waitrose Prepared Garden Peas
    • 415g jar Sharwood's Sweet Chilli and Red Pepper Sauce

    Method

    1. Cook the beans in boiling water for 3 minutes and drain thoroughly. Meanwhile, toss the tofu cubes gently in the cornflour to coat. Heat 2 tbsp oil in a wok over a high heat and fry the tofu for about 2-3 minutes until golden on all sides. Drain on kitchen paper.
    2. Wipe the wok clean and heat the remaining oil over a high heat. Stir-fry the asparagus for 1 minute, followed by the yellow pepper. After a further minute, toss in the salad onions and stir-fry for 30 seconds before adding the mangetout, garden peas and green beans. Stir-fry for 1-2 minutes.
    3. Add the jar of Sharwood's Sweet Chilli and Red Pepper Sauce, return the tofu to the wok and stir for 1 minute to heat through. Serve immediately with rice.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Try different vegetables cooked with one of the other Sharwood's Stir-Fry sauces from the range.

    Comments

    Average user rating

    5 stars