After a quick and easy vegetarian dinner? Look no further than this snow pea, tofu and mushroom stir-fry. Infused with ginger and soy, it’s full of bold flavours everyone will enjoy.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs peanut oil
350g firm tofu, cut into 2cm cubes
250g snow peas, trimmed
200g button mushrooms, sliced
125g Coles Baby Corn
2 garlic cloves, sliced
4cm piece ginger, peeled, cut into matchsticks
4 spring onions, thinly sliced diagonally
¼ cup (60ml) oyster sauce
2 tbs soy sauce
2 tbs dry sherry
Steamed jasmine rice, to serve
Thinly sliced spring onions, extra, to garnish
1 tbs sesame seeds, to garnish
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat 2 tsp oil in a wok over medium-high heat. Add tofu. Stir-fry for 2-3 mins or until tofu is golden on all sides. Remove to a plate.
Step 2
Heat remaining oil in the wok. Add snow peas, mushrooms and baby corn. Stir-fry for 3 mins. Add garlic, ginger and spring onions. Cook for 2 mins. Return tofu to the wok and add combined sauces and sherry. Stir-fry for 2 mins or until heated through.
Step 3
Serve stir-fry on jasmine rice topped with sliced spring onions and sprinkled with sesame seeds.
