Sesame Tofu and Chilli Vegetable Stir Fry
What You Will Need
Ingredients
- 1 pack Extra firm tofu
- 1/2 cup Plain flour
- 2 Eggs, beaten
- 1 cup Bread crumbs
- 1/4 cup Sesame seeds
- Cooking oil, for frying
- 200 g Sugar snap peas
- 1 Medium carrot, shredded/julienned
- 3 Bok Choy ( or any greens available at home), quartered
- 1/2 Red capsicum, finely sliced
- 1/4 cup Roasted cashews
- 1 Spring onion, finely sliced
- 1/2 cup Lee Kum Kee Chilli Garlic Sauce
- 1/4 cup Lee Kum Kee Hoisin Sauce
Made with
Lee Kum Kee products
How to make it
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Slice the tofu into 1/2cm thick slices. Place the egg and flour in separate bowls. In another bowl, mix together the breadcrumbs and sesame seeds, then crumb each tofu piece by dipping in flour, egg, then the breadcrumbs.
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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.
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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.
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Season to taste, then serve immediately with the sesame tofu.