Water Chestnut And Tofu Stir Fry Food

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.

TOFU STIR-FRY

Steps:

• Stir together the soy sauce, honey and vinegar in a bowl, then set aside.
• Pat the tofu chunks dry, then season well. Heat half the oil in a wok or large frying pan over a high heat. Fry the tofu for 5 mins until golden, stirring occasionally. Add the garlic and ginger and fry for 1 min more. Tip the tofu mixture into a bowl, pour over half the soy dressing and set aside.
• Add the remaining oil to the wok. Add the vegetables and cook for 5 mins until beginning to turn golden, then add a good splash of water and cook for 3-5 mins more until tender.
• Stir the cornflour and 1 tbsp water into the remaining soy dressing, then tip into the wok, allow to bubble for 30 seconds, stirring to coat everything in the sauce. Sprinkle over the spring onion, sesame seeds and coriander. Serve with rice.

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.