Garlic tofu stir-fry

Babiche Martens

Garlicky and sticky, this is a delicious way of eating tofu. Frying it in a hot pan without moving it too much will ensure you get the best crispy result for this vegetarian dish. Toss in simple greens and serve on a bed of brown rice, it’s that easy. Try freezing the tofu before cooking and your result will be even better — the texture changes and tastes delicious.

For the garlic sauce

4	Garlic cloves, crushed (Main)
½ cup	Soy sauce (Main)
¼ cup	Honey
¼ cup	Mirin (Main)
¼ cup	Water

For the stir-fry

2 tsp	Sesame oil
1 Tbsp	Oil
250 g	Firm tofu, sliced (Main)
250 g	Green beans, ends trimmed
2 heads	Bok choy, sliced lengthways (Main)
1 tsp	White sesame seeds

To serve

4 servings	Cooked brown rice (Main)
1 sprinkle	Sesame seeds
¼ cup	Toasted peanuts, chopped

Directions

1. Combine the garlic, soy sauce, honey, mirin and water in a small bowl.
2. For the stir-fry, heat both oils in a large frying pan or wok. Place in the tofu and turn carefully until golden on all sides, about 5-8 minutes. Add half the garlic sauce and cook for 2 minutes.
3. Add the beans, then the remaining garlic sauce, cooking for 3 minutes. Add the bok choy and sesame seeds cooking for a further 3-4 minutes until the vegetables are just cooked through.
4. Serve straight from the pan on hot steaming brown rice. Garnish with sesame seeds and toasted peanuts.

More of Angela's fast food recipes

• Pork and chive dumplings
• Chicken noodle broth