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Quick sesame tofu and pak choi stir-fry

Published: 30 Sep 08
Updated: 18 Mar 24

A low-calorie vegan stir-fry recipe, made with tofu, bamboo shoots and pak choi, that’s ready in just 10 minutes. If you want to add meat, try using thinly-sliced minute steak.

Easy
October 2008

Test kitchen approved

Serves 2
Ready in about 10 minutes

A low-calorie vegan stir-fry recipe, made with tofu, bamboo shoots and pak choi, that’s ready in just 10 minutes. If you want to add meat, try using thinly-sliced minute steak.

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Ingredients

3 tbsp toasted sesame seed oil
150g pack marinated tofu
300g pack crunchy stir-fry vegetables
2 pak choi, leaves separated and halved if large
225g can bamboo shoots, drained
2 tbsp dark soy sauce
2 tbsp sesame seeds
A good squeeze of lime
Lime wedges

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Method

Heat 1 tbsp toasted sesame seed oil in a wok or large, deep frying pan over a high heat and fry the tofu for 4 minutes, until golden. Remove from the pan and set aside.
Add another 1 tbsp sesame oil to the wok with the crunchy stir-fry vegetables, pak choi and bamboo shoots. Stir-fry for 5 minutes.
In a bowl, mix 1 tbsp sesame oil with the dark soy sauce, sesame seeds and a good squeeze of lime. Stir into the wok with the tofu, warm through and serve with lime wedges to squeeze over.