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Main course · Vietnamese

Dau Hu Xao Ngo Bao Tu (Tofu and Baby Corn Stir-Fry)

20 min Serves 4 ~462 kcal/serving ~£6.00 (£1.50/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 400 g firm tofu, cubed
  • 250 g baby corn
  • 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
462 kcal
Protein
23.3 g
Carbohydrate
67.3 g
of which sugars
2.9 g
Fat
9.4 g
of which saturates
1.6 g
Fibre
3.5 g
Salt
1.28 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

    Halve the baby corn lengthways and blanch in boiling water for 2 minutes, then drain.

  4. 4

    Fry the garlic and ginger in the pan for 30 seconds, add the baby corn and tofu and toss with the tamari and sugar for 2 minutes.

  5. 5

    Serve with the rice.

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