Crispy sesame tofu & mushroom stir fry

Step by Step

Step 1

Combine the cornflour, sesame seeds and salt in a shallow dish. Combine the egg and sesame oil in a separate dish. Slice the tofu into 4 large rectangles, then cut each in ½ on the diagonal to make 8 triangles. Pat dry with kitchen paper, dip into the beaten egg, coating on all sides, then coat in the sesame seed mix.

Step 2

Heat 3 tbsp vegetable oil in a large frying pan or wok over a high heat. Fry the tofu for 2-3 minutes on each side, until crisp and golden. Set aside to drain on kitchen paper.

Step 3

Tip the oil out of the pan, wipe clean with kitchen paper and return to a high heat. Add the remaining oil and, when smoking hot, tip in the stir fry vegetables. Stir fry for 2 minutes.

Step 4

Return the tofu to the pan and stir in the black bean sauce and 2-3 tbsp water. Cook, stirring for 1 minute, until the vegetables are cooked through and everything is glossy. Serve immediately with the rice.

Ingredient

Fine salt

0.25 tsp 0.25 tsp
Cornflour

1 tbsp 0.5 fl. ozs
Waitrose mushroom stir-fry

400 grams 0.88 lbs
Vegetable oil

4 tbsp 2 fl. ozs
Sesame seeds

4 tbsp 2 fl. ozs
Toasted sesame oil

0.5 tsp 0.5 tsp
Essential white egg

1 1
The tofoo co. naked tofu

280 grams 0.62 lbs
Black bean stir fry sauce

4 tbsp 2 fl. ozs

Crispy sesame tofu & mushroom stir fry

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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