Tofu and sugar snap pea stir-fry | Women's Weekly Food
Enjoy this healthy, flavoursome and nourishing tofu and sugar snap pea stirfry for dinner with the family tonight!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 600 grams firm tofu
- 2/3 cup (130g) white long-grain rice
- 1 tablespoon sesame oil
- 1 large red onion (300g), sliced thickly
- 2 cloves garlic, crushed
- 2 teaspoons finely grated fresh ginger
- 1 teaspoon cornflour (cornstarch)
- 1/2 cup (80ml) soy sauce
- 200 grams sugar snap peas, trimmed
- 350 grams baby bok choy, chopped lengthways
- 1 tablespoon brown sugar
- 1/3 cup (80ml) vegetarian oyster sauce
- 2 tablespoons mirin
- 1/4 cup fresh coriander leaves
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