Photo by Healthy Bowl on Unsplash
Asian Sesame Tofu Stir-fry with Pak Choi and Peppers
Tofu cubes are coated with cornflour and stir-fried until crisp, then tossed with soy, sesame oil, vinegar sauce.
- 300 g firm tofu
- 2 heads pak choi
- 1 medium red bell pepper
- 2 cm piece ginger
- 2 cloves garlic
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp cornflour
- 2 tbsp vegetable oil
- 1 tsp sesame seeds
- 150 g noodles
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Add to a shopping listHow the shopping list works →- Step 1
Cook noodles according to package instructions. Drain and set aside.
- Step 2
Drain and press the tofu to remove excess water. Cut into 2cm cubes. Toss the tofu with cornflour, salt, and pepper until evenly coated.
- Step 3
Prepare the sauce: In a small bowl, whisk together soy sauce, sesame oil, and rice vinegar.
- Step 4
Wash and chop the pak choi into bite-sized pieces (separate stems from leaves). Thinly slice the red bell pepper. Grate the ginger and mince the garlic.
- Step 5
Heat 1 tbsp vegetable oil in a wok or large frying pan over medium-high heat.
- Step 6
Add the coated tofu cubes and stir-fry until golden brown and crispy on all sides. Remove from the wok and set aside.
- Step 7
Add the remaining 1 tbsp vegetable oil to the wok.
- Step 8
Add the pak choi stems and red bell pepper. Stir-fry for 3-4 minutes until slightly tender.
- Step 9
Add the minced garlic and grated ginger. Stir-fry for another minute until fragrant.
- Step 10
Add the pak choi leaves and stir-fry until wilted.
- Step 11
Return the crispy tofu to the wok. Pour the prepared sauce over the ingredients.
- Step 12
Toss everything together to coat evenly and cook for 1-2 minutes until the sauce thickens slightly.
- Step 13
Serve the stir-fry hot over the cooked noodles. Sprinkle with sesame seeds.
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