Pan-fried tofu with vegetables recipe

  • Serves 4
  • 20 mins to prepare and 10 mins to cook
  • 300 calories / serving
  • Healthy
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097514 HERO

Coat the cubed tofu in the cornflour, shaking off any excess. Heat the groundnut oil in a large wok over a high heat until hot.

Blanch the beansprouts for at least 15 seconds in boiling water and allow to cool. Stir-fry the tofu for 2 minutes, then add the red pepper, courgette and beansprouts. Stir-fry for a further 2 minutes then remove from the heat.

Season to taste then stir through the dry roasted peanuts.

Spoon onto serving plates. Serve immediately

  • Ingredients

  • 50ml groundnut oil
  • 400g tofu, cubed
  • 2tbsp cornflour
  • 100g beansprouts
  • 1 red pepper, de-seeded and diced
  • ½ courgette, de-seeded and finely diced
  • 25g dry roasted peanuts
  • salt
  • black pepper
  • Energy 1255kj 300kcal 15%
  • Fat 20g 29%
  • Saturates 4g 20%
  • Sugars 4g 4%
  • Salt 0.5g 0%

of the reference intake
Carbohydrate 19.7g Protein 11.4g Fibre 1.7g


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