Name: It only takes 30 minutes to make Clarissa Feildel’s tofu stir fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500g firm tofu, cut into thin batons; 2–3 tablespoons cornflour; Sea salt and white pepper, to season; 3–4 tablespoons oil; 2 cloves garlic, crushed; 2–3 cups mixed vegetables (see tip above); 1/4–1/2 cup water; Steamed rice or noodles, to serve; Sauce; 2 tablespoons oyster sauce; 1 tablespoon light soy sauce; 1 teaspoon sesame oil; 1 teaspoon sugar; 2–3 tablespoons water or stock; 1/2 teaspoon ground white pepper

Have you always wanted to try tofu, but never had the confidence to add it to your dinner? Clarissa Feildel’s new tofu stir-fry recipe is easy to cook and requires minimal prep. Use firm tofu, your favourite vegies (or just the ones left in your crisper drawer) and a wok to cook up a vegetarian stir fry that even the biggest meat lover will enjoy.

The best vegetables to use in stir-fry

You can use a whole variety of vegetables in your stir fry dishes, but we recommend the following for this recipe:

Broccoli florets
Green or Savoy cabbage
Carrot
Snow peas
Beans
Capsicum
Baby corn
Bok choy
Asian greens
Sliced mushrooms

Ingredients

500g firm tofu, cut into thin batons

2–3 tablespoons cornflour

Sea salt and white pepper, to season

3–4 tablespoons oil

2 cloves garlic, crushed

2–3 cups mixed vegetables (see tip above)

1/4–1/2 cup water

Steamed rice or noodles, to serve

Sauce

2 tablespoons oyster sauce

1 tablespoon light soy sauce

1 teaspoon sesame oil

1 teaspoon sugar

2–3 tablespoons water or stock

1/2 teaspoon ground white pepper

Method

Step 1

Place all the sauce ingredients in a bowl. Mix well to combine.

Step 2

Pat tofu pieces dry. Coat lightly in cornflour. Season with salt and pepper. Heat oil in a hot wok over high heat. Add tofu in batches. Cook, turning, until golden. Transfer tofu to a plate.

Step 3

Add hard vegetables (such as broccoli and carrots) and stir-fry for 1–2 minutes.

Step 4

Add remaining vegetables and tofu. Stir-fry for 1 minute (vegetables should stay crisp).

Step 5

Add sauce and stir-fry for 30 seconds to 1 minute or until hot. Serve immediately with steamed rice or noodles.

midweek stir fry with tofu in three separate bowls with red cloth underneath — (Photography: Con Poulos, Styling: Lucy Busuttil)

Clarissa Feildel Chef

As an accomplished cook, author and television presenter Clarissa Feildel has always had food at the heart of everything she does. Clarissa’s Nyonya/Chinese and Sri Lankan background has given her a melting pot of dishes in her repertoire, which she uses every day when feeding her family.