Ingredients

The following ingredients have 4 Servings
  • 16 ounces Extra Firm Tofu ((450g) Pressed)
  • 3 Tbsp Sesame Oil (Divided)
  • 2 1/2 cups Sugar Snap Peas ((200g))
  • 4 Medium Bell Peppers (Red, Yellow, Orange and Green, Seeded and Sliced)
  • 2 1/2 cups Cremini Mushrooms ((240g) Sliced)
  • 1 1/2 cups Baby Corn ((200g) Chopped)
  • 1/2 cup Spring Onions (Sliced)
  • 1/4 cup Soy Sauce ((60ml))
  • 1 Tbsp Toasted Sesame Oil
  • 2 Cloves Garlic (Crushed)
  • 1 Tbsp Fresh Ginger (Minced)
  • 1/4 tsp Red Pepper Flakes
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Maple Syrup
  • 2 Tbsp Light Brown Sugar
  • 1 Tbsp Cornstarch
  • Sesame Seeds
  • Spring Onions (Chopped)
  • Basmati Rice

Instruction

  • Press the tofu for 30 minutes. It's ideal if you have a tofu press, but if you don't then place the tofu onto a plate with another plate on top and then place something heavy on top of that like a heavy pot. Let it press for 30 minutes to get rid of as much water as possible.
  • While the tofu is pressing prepare your veggies and mix up your stir fry sauce by adding all the sauce ingredients to a measuring jug and whisking together until mixed.
  • When the tofu has finished pressing, cut it into cubes.
  • Add 2 tablespoons of sesame oil to a wok and heat it on medium heat. When it's hot add the tofu cubes and fry them until the tofu is golden brown. Then remove the tofu from the wok.
  • Add 1 tablespoon of sesame oil to the wok and add chopped sugar snap peas, bell peppers, mushrooms and baby corn and stir fry for a few minutes until the veggies are soft but still firm.
  • Add tofu and chopped spring onions and pour over the sauce. Stir fry for a couple of minutes until the sauce has thickened.
  • Serve over rice, topped with a sprinkle of sesame seeds and chopped spring onions.