Tofu is a great plant-based source of protein that’s quick to cook and takes on loads of flavour. It’s rich in zinc, which is important for immunity.
ALSO TRY: Tofu and peanut stir-fry with ramen noodles recipe
Ingredients
- 5 tbsp vegetable oil
- 2 medium free-range eggs, beaten
- Bunch spring onions, finely sliced, plus extra to garnish
- 4 tbsp plain flour
- 1⁄2 tsp five-spice powder
- 280 g block firm tofu, cut into bite-sized cubes, then patted dry to remove moisture
- 1 tbsp sesame oil
- 100 g trimmed green beans, cut into thirds
- 200 g baby leaf greens, washed, thick stems discarded and leaves sliced
- 2 pak choi, cut in quarters or halves
- For the dressing:
- 2 garlic cloves, finely grated
- 1 tsp ginger, peeled and grated
- 3 tbsp sesame oil
- 2 tsp low-sodium soy sauce
- 1 tsp chilli oil
- Juice 1⁄2 lime, plus wedges to serve
Instructions
1 Heat 1 tbsp vegetable oil in a large, non-stick frying pan or wok. In a bowl, combine the beaten egg with 2 tbsp water and half the spring onions. Pour into the frying pan and tilt to the edges. Cook for 2 min until set. Set aside to cool, then roll up and slice into thin strips.
2 Mix the flour and five-spice powder with seasoning, then toss the tofu in it to coat.
3 Heat the remaining vegetable oil and the sesame oil in the pan or wok, then fry the tofu for a few minutes on each side until golden and crispy. Remove with a slotted spoon and drain on kitchen paper.
4 Add the green beans and greens to the pan and cook for 5 min, stirring regularly until lightly charred and starting to soften. Add the pak choi and cook for a further 5 min.
5 Whisk together the dressing ingredients and add half to the wok with the tofu and egg; toss together. Transfer to plates and spoon over the remaining dressing. Garnish with extra spring onion and lime wedges.
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Feature Image: Woman&Home
