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Garlic pepper tofu stir-fry
Garlic pepper tofu stir-fry
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Deliciously light stir-fry with tofu and a medley of mushrooms.
Ingredients:
  • 350g firm tofu
  • 36.80 gm vegetable oil
  • 1 brown onion, cut into thin wedges
  • 3 garlic cloves, finely chopped
  • 1 long red chilli, sliced
  • 2 tsp cracked black pepper
  • 1 bunch broccolini, trimmed halved
  • 400g mixed mushrooms (see note)
  • 100.65 gm oyster sauce
  • 84.15 gm chicken style liquid stock
  • Steamed jasmine rice, to serve
  • Sliced red chilli, to serve
Instructions:
  • Cut tofu into 2cm pieces and place on a large plate lined with paper towel. Cover with another layer of paper towel and gently press down to absorb excess liquid. Let it stand for 10 minutes.
  • Preheat a wok over high heat. Add 2 teaspoons of oil and swirl to coat. Stir-fry half of the tofu for 1 to 2 minutes until golden, then transfer to a plate lined with paper towel. Repeat the process with the remaining tofu.
  • Heat the remaining oil in a wok over high heat until it shimmers. Add the onion and stir-fry for 2 minutes until softened. Then add the garlic, chili, and pepper, and stir-fry for 1 minute until fragrant. Toss in the broccolini and stir-fry for 2 minutes until just tender, followed by the mushrooms for another 2 minutes until tender.
  • Add the tofu back to the wok, pour in the oyster sauce and stock, and stir-fry for 1 minute until heated through. Serve the flavorful dish with rice and a sprinkle of chili on top.

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