Crispy Tofu and Greens Stir-Fry

Ingredients

• Tofu

  350 g pressed and cubed

  $1.67

• Napa Cabbage / Chinese Leaf

  200 g chopped

  $0.53

• Shiitake Mushrooms

  100 g sliced

  $2.40

• Cornstarch / Cornflour

  1 tbsp (15 g)

  $0.04

• Soy sauce

  2 tbsp (30 ml)

  $0.13

• Ginger

  10 g finely grated

  $0.09

• Garlic

  2 cloves (10 g)

  $0.08

• Vegetable oil

  2 tbsp (30 ml)

  $0.09

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Tofu for Black beans (1:1) — Both give a soft protein that soaks up the sauce

Preparation

1. 1

   Pat tofu dry with paper towels, cut into bite-sized cubes, and toss gently with cornstarch to coat lightly.

2. 2

   Heat half the vegetable oil in a large skillet or wok over medium-high heat.

3. 3

   Add tofu cubes in a single layer and fry for 4 minutes, turning occasionally until edges are crisp and golden; transfer to a plate.

4. 4

   Heat the remaining oil in the wok, adding minced garlic, ginger, sliced shiitake mushrooms, and chopped napa cabbage.

5. 5

   Stir-fry briskly for 2 to 3 minutes until the vegetables are tender yet retain their crunch.

6. 6

   Return the crispy tofu to the pan, drizzle over the soy sauce, toss well for 1 minute to coat thoroughly, and serve immediately.