Crispy sesame tofu & mushroom stir fry
Waitrose and Partners

Crispy sesame tofu & mushroom stir fry

Nutty sesame coated tofu with an earthy vegetable stir fry mix and a dash of glossy black bean sauce

2.5 out of 5 stars(2) Rate this recipe
VegetarianLow in saturated fat
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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Ingredients

  • 1 tbsp cornflour
  • 4 tbsp sesame seeds (white, black or a mixture)
  • ¼ tsp fine salt
  • 1 Essential White Free Range Egg, lightly beaten
  • ½ tsp toasted sesame oil
  • 280g The Tofoo Co Naked Tofu, drained
  • 4 tbsp vegetable oil, for shallow frying
  • 400g Waitrose mushroom stir-fry
  • 4 tbsp black bean stir fry sauce
  • Steamed white rice, to serve

Method

  1. Combine the cornflour, sesame seeds and salt in a shallow dish. Combine the egg and sesame oil in a separate dish. Slice the tofu into 4 large rectangles, then cut each in ½ on the diagonal to make 8 triangles. Pat dry with kitchen paper, dip into the beaten egg, coating on all sides, then coat in the sesame seed mix.

  2. Heat 3 tbsp vegetable oil in a large frying pan or wok over a high heat. Fry the tofu for 2-3 minutes on each side, until crisp and golden. Set aside to drain on kitchen paper.

  3. Tip the oil out of the pan, wipe clean with kitchen paper and return to a high heat. Add the remaining oil and, when smoking hot, tip in the stir fry vegetables. Stir fry for 2 minutes.

  4. Return the tofu to the pan and stir in the black bean sauce and 2-3 tbsp water. Cook, stirring for 1 minute, until the vegetables are cooked through and everything is glossy. Serve immediately with the rice.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,610kJ/ 388kcals

Fat

29g

Saturated Fat

3.4g

Carbohydrates

11g

Sugars

5.6g

Fibre

7.5g

Protein

16g

Salt

1.7g

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Amoy black bean stir fry sauce120g

120g

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£1.05

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Overall rating (2.5/5)

2.5 out of 5 stars2 ratings