chilli, pepper and basil

tofu stir-fry

  • 1 tablespoon vegetable oil
  • 750g firm tofu, drained and chopped
  • 2 large red chillies, sliced
  • 4 cloves garlic, sliced
  • 1 tablespoon shredded ginger
  • 1 teaspoon cracked black pepper
  • 200g gai larn, trimmed and chopped into large pieces
  • ¼ cup (60ml) light soy sauce
  • ½ cup (125ml) chicken or vegetable stock
  • ¼ cup (60ml) Chinese cooking wine (Shaoxing)
  • 1 cup basil leaves
  • cooked vermicelli rice noodles or steamed brown rice, to serve
  1. Heat a large non-stick frying pan or wok over high heat. Add half the oil and the tofu and cook, turning, for 3–4 minutes or until the tofu is golden. Remove from the pan and set aside. Add the remaining oil, chilli, garlic, ginger and pepper and cook, stirring, for 1–2 minutes. Add the gai larn, soy, stock and wine and cook for a further 2–3 minutes or until the greens are tender. Return the tofu to the pan and cook for 2 minutes or until warmed through. Top with the basil and serve with rice noodles or rice. Serves 4

Photography: William Meppem 

RATE THIS RECIPE:
Reader ratings (5.00) 54321

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox