Sesame Tofu and Chilli Vegetable Stir Fry
This vegetarian option packs in lots of colour and flavour, and the sesame crusted tofu adds a tasty crunchy element!
Ingredients
- 1 pack extra firm tofu
- ½ cup plain flour
- 2 eggs beaten
- 1 cup panko bread crumbs
- ¼ cup Alison's Pantry sesame seeds
- Olivado Avocado Cooking Oil for frying
- 200 g sugar snap peas
- 1 medium carrot shredded/julienned
- 3 The Fresh Grower bok choy or 2 pak choy, quartered
- ½ Red Capsicum finely sliced
- ½ cup Lee Kum Kee Chili Garlic Sauce
- ¼ cup Lee Kum Kee hoisin sauce
- ¼ cup Alison's Pantry roasted cashews
- 1 Spring onions finely sliced
Instructions
- Sliced the tofu into ½cm thick slices. Place the egg and flour in separate bowls. In another bowl, mix together the breadcrumbs and sesame seeds, then crumb each tofu slice by dipping in flour, egg, then the breadcrumbs.
- In a pan, bring a generous drizzle of oil to a medium high heat. Once heated, pan fry the tofu slices until golden brown on each side. Set aside on a paper towel.
- Bring an electric wok or large frying pan to a high heat. Drizzle with oil, then add the vegetables. Stir fry until the vegetables become tender, then add in the sauces and cashews. Season to taste, then serve immediately with the sesame tofu.
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