Crispy sesame tofu & mushroom stir fry

Name: Crispy sesame tofu & mushroom stir fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
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; 280 g The Tofoo Co Naked Tofu, drained; 4 tbsp vegetable oil, for shallow frying; 400 g Waitrose mushroom stir-fry; 4 tbsp black bean stir fry sauce; Steamed white rice, to serve

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

3 out of 5 stars(4) 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

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.
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.
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.
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.