Sesame tofu stir-fry
A recipe from the Good Food collection.
Ingredients
300 g (10½ oz) hard tofu
2 teaspoons sesame oil
2 tablespoons soy sauce
1 tablespoon sesame seeds
2 tablespoons oil
3 zucchini (courgettes), sliced
150 g (5½ oz) button mushrooms, halved or quartered
1 large red capsicum (pepper), cut into squares
2 garlic cloves, crushed
550 g (1 lb 4 oz/3 cups) cold, cooked brown rice
1–2 tablespoons soy sauce, extra
Method
Step 1
Drain the tofu and pat dry with paper towels. Cut into cubes, place in a non-metallic bowl and add the sesame oil and soy sauce. Stir well and leave in the fridge to marinate for 30 minutes, stirring occasionally.
Step 2
Heat the wok until very hot, add the sesame seeds and dry-fry for 2–3 minutes, or until lightly golden. Tip onto a plate to cool.
Step 3
Reheat the wok, add the oil and swirl it around to coat the side. Remove the tofu from the dish with a slotted spoon and reserve the marinade. Stir-fry the tofu over high heat, turning occasionally, for about 3 minutes, or until browned. Remove from the wok and set aside.
Step 4
Add the vegetables and garlic, and cook, stirring often, until they are just tender. Add the rice and tofu, and stir-fry until heated through.
Step 5
Add the toasted sesame seeds, the reserved marinade and extra soy sauce to taste. Toss to coat the tofu and vegetables, then serve immediately.
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