Black Pepper and Chilli Tofu Stir-Fry
What You Will Need
Ingredients
- 600 grams firm tofu
- 1 tablespoon Lee Kum Kee Premium Soy Sauce
- 3 tablespoons cornflour
- ½ teaspoon cracked black pepper
- 3 tablespoons neutral oil
- 30 grams salted butter
- 2 brown onions, finely diced
- 6cm piece fresh ginger, peeled and sliced into 3cm-long thin matchsticks
- 1–2 mild red chillies, thinly sliced
- 5 cloves garlic, thinly sliced
- 1 tablespoon cracked black pepper
- 12 broccolini shoots, cut into 4cm lengths
- 18 green beans, trimmed
- ½ cup Lee Kum Kee Vegetable Stir-Fry Sauce
- 2 tablespoons Lee Kum Kee Premium Soy Sauce
- 1 tablespoon caster sugar
- 3 cups cooked medium-grain rice
- 1 tablespoon toasted sesame seeds
Made with
Lee Kum Kee products
How to make it
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Tofu: The tofu can be cooked in an air fryer or oven. If you’re using an oven, preheat the oven to 190°C fan bake.
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Remove the tofu from the packaging and pat dry with kitchen towels. Break the tofu apart with your hands into 3cm cubes. Put in a bowl along with the Lee Kum Kee Premium Soy Sauce, cornflour and cracked pepper.
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Break the tofu apart with your hands into 3cm cubes. Put in a bowl along with the Lee Kum Kee Premium Soy Sauce, cornflour and cracked pepper.Stir-fried vegetables: While the tofu is cooking, heat the butter in a wok or large frying pan over a low heat. Add the onion, ginger and chilli and sauté for 10 minutes or until softened.
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Add the garlic and cracked pepper and cook for 2 minutes. Add the broccolini and beans and increase the heat to medium. Add a few tablespoons of water to the pan to help steam the vegetables. Cook for 5 minutes, tossing the vegetables regularly.
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In a small bowl, mix the Lee Kum Kee Vegetable Stir-Fry Sauce, Lee Kum Kee Premium Soy Sauce and caster sugar. Pour over the vegetables and cook for 5 minutes, or until the vegetables are tender and the sugar has dissolved. Add the tofu to the pan and stir through.
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Serve the stir-fry on cooked medium-grain rice and top with toasted sesame seeds.