• 4servings
  • 30minutes
  • 160calories

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Nutrition Info . . .

NutrientsProteins, Lipids
MineralsCopper, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (350g) packet tofu firm silken style (such as Blue Dragon)

  2. 1 teaspoon rapeseed oil

  3. 3 teaspoons sesame oil, divided

  4. 1 (220g) tin whole water chestnuts, drained and sliced

  5. 90g (3 oz) fresh shiitake mushrooms, stems removed

  6. 150g (5 oz) mangetout, trimmed

  7. 1/2 teaspoon oyster sauce

  8. 225ml (8 fl oz) water

Instructions Jump to Ingredients ↑

  1. Slice tofu block into 3 long slabs lengthwise. Wrap each slice in kitchen roll, and press to squeeze out excess water.

  2. In a large frying pan over medium high heat, add rapeseed oil and 2 teaspoons of the sesame oil. Once the oil is hot, add the tofu slices to the frying pan. Fry for about 5 minutes on each side, or until delicately browned.

  3. Remove tofu from frying pan, and slice into cubes. Add the remaining teaspoon sesame oil to the frying pan, and stir-fry the water chestnuts, mushrooms and mangetout. Mix together water and oyster sauce, and add to the frying pan along with the tofu. Cover, and cook over low heat for about 10 minutes.


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