Water Chestnut And Tofu Stir Fry Recipes

WATER CHESTNUT AND TOFU STIR FRY

Steps:

• Rinse Tofu, cut into bite size cubes and place in a marinating bowl.
• Peel and grate ginger, peel and slice red onion into small wedges, crush the garlic and chop the chillies and place into bowl with Tofu. Discard chili seeds to reduce heat if desired.
• Pour Teriyaki sauce and sesame oil over the Tofu, stir around mixture to evenly coat the Tofu and refrigerate for an hour.
• Mix cornflour with a little water to create a thin paste.
• Over high heat, heat the cooking oil in a large wok, add the Tofu mixture and lightly fry off the Tofu. Remove Tofu from wok and keep to one side.
• Over high heat pour the water into the wok and bring to the boil then pour in the chili sauce and cornflour mixture.
• Add carrot, broccoli and capsicum and cook until slightly tender.
• Prepare Hokkien noodles as per packet instructions.
• Add mushrooms and drained water chestnuts.
• Pour Tofu mixture back into the wok and add soy sauce.
• Add noodles stir through and serve immediately.

TOFU STIR FRY

Steps:

• Place tofu in a colander; set a heavy pot on top 10 to 15 minutes to press out moisture. Halve; sprinkle soy sauce, garlic powder, then flour over halves. Heat 1 tablespoon oil over medium-high heat in a large skillet. Cook tofu until golden, 2 to 3 minutes per side. Slice; set aside. In same skillet, cook peppers and onions, covered, until peppers soften, 7 to 8 minutes. Cook noodles as directed on package. Whisk miso paste, garlic, ginger, zest, juice and remaining 1 tablespoon oil in a bowl. Add pepper mixture, noodles, corn, water chestnuts; toss. Top with tofu.