Stir fries are one of my go-to meals and this tofu puff stir fry is one of my absolute favourites. It’s ready in no time at all but that doesn’t mean it scrimps on flavour! If you can’t get your hands on tofu puffs then firm tofu works just as well, but I do love the texture of tofu puffs for something different!
- 2 carrots
- 3 large portobello mushrooms
- 3 garlic cloves
- 1cm ginger
- 200g tofu puffs
- Bunch of Chinese broccoli
- 1tbs vegetarian oyster sauce
- 1tbs soy sauce
- 2tsp honey
- 1tsp sesame oil
- Pinch of chilli flakes
- 3tbs water
- Brown rice or stir fry noodles for serving
- Slice the carrots into matchsticks and thinly slice the mushrooms
- Very thinly slice the garlic and ginger
- Heat some oil in a large pan or wok and cook the carrot, mushroom, garlic and ginger until the carrot is just tender and the mushrooms have softened
- Add the tofu puffs (cutting them smaller if need be) and toss to combine, cooking for 3-4 minutes
- Slice the stems of the Chinese broccoli and add to the pan for 2 minutes
- Roughly chop the leaves of the broccoli and add to the pan with a few tablespoons of water, tossing to combine and cook until bright green and wilted
- Whisk together the remaining ingredients and pour into the pan, tossing to combine and cook until the sauce is heated through
- Serve with brown rice or stir-fry noodles and enjoy!
This tofu puff stir fry is so quick and easy to whip up, making it perfect for a mid-week meal. I get my tofu puffs from my local Asian supermarket – they aren’t something I cook with a lot but I do love using them from time to time. I always have to restrain myself when I visit the large Vietnamese supermarket near me otherwise I come home with my arms full of steamed buns, dumplings and all kinds of tofu to stock the freezer with. It’s delicious, but maybe not the healthiest! Thankfully I can usually keep myself away from the vast array of mock-meats they have as well!
If I want to make it an extra quick meal I use stir-fry noodles (the ones pictured are Singapore Noodles) but brown rice is equally delicious – it just takes a little longer to cook!