Description
A vibrant stir-fry of crispy tofu, succulent shrimp, and crisp green beans tossed in a savoury soy-based sauce with garlic and chillies.
Ingredients
Units Scale
- 400 g firm tofu, cubed & patted dry
- 250 g shrimp, peeled & deveined
- 250 g green beans, sliced at an angle
- 1 carrot, julienned
- 1 large red onion, thinly sliced
- 4 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp water or any stock
- 1 birds eye chili, minced
- freshly ground black pepper
- oil
Instructions
- Heat enough oil in a wok or deep pan to 180°C. Fry the tofu in batches for 3–4 minutes, or until golden and crispy. Remove with a slotted spoon and drain on paper towels or in a colander.
- In a clean wok, heat a little oil and sauté the onion for 1 minute. Add garlic and cook for another 30 seconds until fragrant.
- Toss in the carrots and green beans. Stir-fry for 2 minutes, keeping them crisp-tender.
- Add the shrimp and cook until just pink and curled, about 2 minutes.
- Return the tofu to the wok. Add soy sauce, water or stock, sugar, and minced chilli (if using). Stir well to coat everything. Add a splash more water if the pan seems dry.
- Season with freshly ground black pepper. Toss one final time, remove from heat, and serve hot with steamed rice.