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
- Combine the garlic, soy sauce, honey, mirin and water in a small bowl.
- 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.
- 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.
- Serve straight from the pan on hot steaming brown rice. Garnish with sesame seeds and toasted peanuts.
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