Name: Tofu stir-fry
Cook time: 55 min
Total time: 55 min
Yield: 6
Ingredients: 400 gram fresh firm tofu; 400 gram fresh egg noodles; 1 tablespoon sesame oil; 2 clove garlic, crushed; 2 fresh small red thai chillies, sliced thinly; 1 red onion, cut into wedges; 1 red capsicum, chopped coarsely; 150 gram green beans, halved; 200 gram swiss brown mushrooms, halved; 4 green onions, sliced thinly; 2 tablespoon soy sauce; 2 tablespoon oyster sauce; 1 tablespoon brown sugar

Tofu stir-fry

Stir fries are a great healthy meal option, and easy to throw together on a busy weeknight.

Ingredients

400 gram fresh firm tofu

400 gram fresh egg noodles

1 tablespoon sesame oil

2 clove garlic, crushed

2 fresh small red thai chillies, sliced thinly

1 red onion, cut into wedges

1 red capsicum, chopped coarsely

150 gram green beans, halved

200 gram swiss brown mushrooms, halved

4 green onions, sliced thinly

2 tablespoon soy sauce

2 tablespoon oyster sauce

1 tablespoon brown sugar

Method

1.Preheat oven to 220°C/200°C fan-forced. Line oven tray with baking paper.

2.Press tofu between two chopping boards, place weight on top; elevate boards slightly to allow tofu liquid to drain away. Stand 20 minutes; cut tofu into 2cm cubes. Place tofu on oven tray; cook, uncovered, about 25 minutes or until browned lightly.

3.Meanwhile, place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain. Cover to keep warm.

4.Heat oil in wok; stir-fry garlic, chilli and red onion until onion softens. Add capsicum; stir-fry 2 minutes. Add beans and mushrooms; stir-fry until vegetables are just tender. Add tofu, green onion, sauces and sugar; stir-fry until sauce thickens slightly. Serve stir-fry tossed with noodles.

This recipe is low GI. Some Asian supermarkets sell tofu already fried and cut into squares; while this will contain more fat than our oven- browned tofu, it also will shorten the preparation time for this dish. Tofu, also known as bean curd, is the perfect substitute for meat when making vegetarian dishes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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