Pan-fried tofu with vegetables recipe

  • Serves 4
  • 20 mins to prepare and 10 mins to cook
  • 300 calories / serving
  • Healthy
Text
Print
Rate
Rate
Binder
Add this recipe to your binder.
Add
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

Convert

You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.