Spicy Mixed Vegetable and Tofu Stir-Fry
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Ingredients
- 300 g firm tofu, cubed
- 1 courgette, sliced
- 1 carrots, sliced
- 150 g cabbage
- 2 garlic cloves
- 1 tbsp gochujang paste
- 1 tbsp soy sauce
- 2 large eggs
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 228 kcal
- Protein
- 17.5 g
- Carbohydrate
- 7 g
- of which sugars
- 4.9 g
- Fat
- 13.5 g
- of which saturates
- 2.4 g
- Fibre
- 3 g
- Salt
- 1.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a wok and fry the tofu for 4-5 minutes until golden on all sides, then set aside.
- 2
Add the garlic, carrot and courgette to the pan and stir-fry for 3 minutes.
- 3
Add the cabbage and stir-fry for 2-3 minutes until just wilted.
- 4
Mix the gochujang and soy sauce with 2 tablespoons water, return the tofu to the pan and toss everything together for 1-2 minutes.
- 5
Push the vegetables to one side, crack in the eggs and fry for 2-3 minutes until the whites are set but the yolks still soft, then serve one on top of each portion.
- 6
Serve hot with rice.
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