Sichuan Vegetable and Tofu Stir-Fry with Chilli Bean Paste
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Ingredients
- 350 g firm tofu, cubed
- 1 red pepper, sliced
- 150 g carrots, sliced
- 150 g mangetout
- 1 tbsp doubanjiang (chilli bean paste)
- 2 garlic cloves
- 1 tbsp light soy sauce
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 241 kcal
- Protein
- 15.7 g
- Carbohydrate
- 8.5 g
- of which sugars
- 5.9 g
- Fat
- 14.8 g
- of which saturates
- 2.5 g
- Fibre
- 4 g
- Salt
- 1.37 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 doubanjiang and fry for 1 minute until fragrant.
- 3
Add the carrots and stir-fry for 2 minutes, then add the red pepper and mangetout and stir-fry for 2 minutes more, until just tender but still crisp.
- 4
Return the tofu to the wok with the light soy sauce and a splash of water.
- 5
Toss everything together for 1 minute until well combined and hot through.
- 6
Serve with steamed rice.
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