Beef Tofu and Loaded Green Stir Fry

How to make it

1. To create the base sauce, add the Lee Kum Kee Gluten Free Soy Sauce, Hoisin Sauce, Gluten Free Oyster Sauce and Chilli Garlic Sauce to a jar. Seal and shake well to combine. Place the mince in a bowl. Spoon 3½ tablespoons of the base sauce over the mince and press it out into a thin layer. Sprinkle with the baking soda and cornflour, gently mix to combine and set aside to marinate.

   
   

2. Arrange the tofu slices in a shallow dish in a single layer. Spoon over 4 tablespoons of the base sauce. Sprinkle with 1 teaspoon cornflour, gently turn the slices and sprinkle with the remaining 1 teaspoon cornflour. Set aside to marinate. Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Add the mince and cook in one large piece without breaking it up. Sear for about 2 minutes, turn and cook for another 2 minutes until browned. Break into large chunks, remove from the pan and set aside.

   
   

3. Add 2 tablespoons of oil to the pan. Place the tofu in the pan and sear for about 2 minutes on each side, or until golden. Remove and set aside. Wipe out the pan if needed. Heat 2 tablespoons of oil over medium-high heat. Add the broccoli and leek and cook for 3 minutes, stirring occasionally. Add 2 tablespoons of water, cover with a lid and allow the vegetables to steam briefly.

   
   

4. Remove the lid, add the bok choy and spring onions with another 2 tablespoons of water, cover again and steam for 3 minutes, or until the vegetables are just tender. Return the mince to the pan. Add the ginger and garlic and cook for about 2 minutes, stirring gently, until fragrant.

   
   

   
   

5. In the jar with the remaining base sauce, add the vegetable stock, water, rice wine vinegar and cornflour. Shake well to combine. 

6. Pour the sauce into the pan and simmer for a few minutes until it thickens slightly and coats the mince and vegetables.Gently place the tofu over the top and scatter with toasted sesame seeds before serving