Name: Snowpea, tofu and mushroom stir-fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: asian
Ingredients: 18.20 gm peanut oil; 350g firm tofu, cut into 2cm cubes; 250g snowpeas, trimmed; 200g button mushrooms, sliced; 125g Brand baby corn; 2 garlic cloves, sliced; 4cm piece ginger, peeled, cut into matchsticks; 4 spring onions, thinly sliced diagonally; 60ml oyster sauce; 42.00 gm soy sauce; 40.00 ml dry sherry; Steamed jasmine rice, to serve; Thinly sliced spring onions, extra, to garnish; 12.00 gm sesame seeds, to garnish

Snowpea, tofu and mushroom stir-fry

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Create quick and tasty Asian stir-fry with snow peas, tofu, and mushrooms in just 30 minutes.

Ingredients:

18.20 gm peanut oil
350g firm tofu, cut into 2cm cubes
250g snowpeas, trimmed
200g button mushrooms, sliced
125g Brand baby corn
2 garlic cloves, sliced
4cm piece ginger, peeled, cut into matchsticks
4 spring onions, thinly sliced diagonally
60ml oyster sauce
42.00 gm soy sauce
40.00 ml dry sherry
Steamed jasmine rice, to serve
Thinly sliced spring onions, extra, to garnish
12.00 gm sesame seeds, to garnish

Instructions:

In a wok over medium-high heat, heat 2 teaspoons of oil until shimmering. Add tofu and stir-fry until golden on all sides, about 2-3 minutes. Transfer tofu to a plate.
In the wok, heat the remaining oil and add snowpeas, mushrooms, and baby corn. Stir-fry for 3 minutes. Then, add garlic, ginger, and spring onions. Cook for 2 minutes. Finally, put the tofu back in the wok and pour in the combined sauces and sherry. Stir-fry for 2 minutes until heated through.
Top fragrant jasmine rice with delicious stir-fry, and generously sprinkle with sliced spring onions and sesame seeds.

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