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Main course · Vietnamese

Dau Hu Xao Cai Xoong (Tofu and Watercress Stir-Fry)

15 min Serves 4 ~452 kcal/serving ~£5.50 (£1.38/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 400 g firm tofu, cubed
  • 150 g watercress
  • 2 garlic cloves
  • 15 g fresh ginger
  • 2 tbsp gluten-free soy sauce (tamari)
  • 1 tsp caster sugar
  • 320 g jasmine rice

Nutrition (per serving)

Calories
452 kcal
Protein
22.7 g
Carbohydrate
65.7 g
of which sugars
2.2 g
Fat
9.4 g
of which saturates
1.6 g
Fibre
2.7 g
Salt
1.31 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the jasmine rice according to the pack.

  2. 2

    Pat the tofu dry and fry in a little oil until golden on all sides, then set aside.

  3. 3

    Fry the garlic and ginger in the pan for 30 seconds.

  4. 4

    Add the watercress, tamari and sugar and toss for 1-2 minutes until just wilted, then return the tofu to the pan and toss through.

  5. 5

    Serve immediately with the rice.

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