Four Treasure Vegetables with Tofu and Rice
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.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 300 g extra firm tofu
- 150 g tenderstem broccoli
- 150 g chestnut mushrooms, sliced
- 100 g baby corn
- 2 garlic cloves
- 2 tbsp light soy sauce
- 1 tsp cornflour
- 500 g steamed jasmine rice
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 369 kcal
- Protein
- 19.1 g
- Carbohydrate
- 41.7 g
- of which sugars
- 2.5 g
- Fat
- 13.5 g
- of which saturates
- 2.2 g
- Fibre
- 3.6 g
- Salt
- 1.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the groundnut oil in a wok and fry the tofu cubes for 3 minutes, turning, until lightly golden, then lift out.
- 2
Add the remaining oil with the garlic and fry for 30 seconds.
- 3
Add the broccoli, mushrooms and baby corn and stir-fry for 4 minutes, until just tender.
- 4
Return the tofu to the wok with the light soy sauce and a splash of water.
- 5
Mix the cornflour with a tablespoon of cold water, stir in and simmer for 1 minute until glossy.
- 6
Serve over the steamed jasmine rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.