Super Easy Stir-Fry

This is the sort of meal you’ll look forward to rustling up after a busy day at work. You’ll be in and out of the kitchen in less than 30 minutes.

Ingredients

-1 people+

Metric

Method

1. 1

   If you’re using extra-firm tofu, you shouldn’t need to press the block to remove any moisture. Alternatively, remove the tofu from its packaging and place it on a plate between a couple of paper towels. Top with a heavy book or mug and leave to press for 10-15 minutes.

   
2. 2

   Cook the rice as per the packet instructions.

   
3. 3

   Meanwhile, when the tofu is ready, slice it into bite-size rectangular pieces and season both sides with salt and pepper.

   
4. 4

   Put the cornflour on a plate, then dip each piece of tofu into the cornflour until they’re all completely coated in cornflour.

   
5. 5

   Heat a splash of oil in a wok on a medium-high heat. When the oil is hot, add the tofu pieces and fry for 5 minutes on each side or until golden brown. Then remove the tofu from the wok.

   
6. 6

   Add another splash of oil to the wok. When it’s hot, add the garlic and ginger, and fry for 2 minutes, stirring frequently. Next add the carrot, red pepper, baby corn, mange tout and courgette, and fry for 3 minutes, stirring frequently.

   
7. 7

   Put the tofu back into the wok, along with the sesame oil, soy sauce, maple syrup, lime juice and hoisin sauce . Give everything a good stir, then fry for 2 minutes, again stirring frequently to make sure everything cooks evenly. When it’s ready, season to taste with salt and pepper, and give it a final stir.

   
8. 8

   Serve alongside the rice, and sprinkle with spring onion and sesame seeds to finish. Yum!