About this recipe:I love the braised tofu served at Chinese restaurants, but at home I like to make it healthier (without the deep frying). In my version, I use a lot of vegetables to make it more filling. This dish is good on its own or with rice.
1 (350g) packet tofu firm silken style (such as Blue Dragon)
1 teaspoon rapeseed oil
3 teaspoons sesame oil, divided
1 (220g) tin whole water chestnuts, drained and sliced
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
Slice tofu block into 3 long slabs lengthwise. Wrap each slice in kitchen roll, and press to squeeze out excess water.
In a large frying pan over medium high heat, add rapeseed oil and 2 teaspoons of the sesame oil. Once the oil is hot, add the tofu slices to the frying pan. Fry for about 5 minutes on each side, or until delicately browned.
Remove tofu from frying pan, and slice into cubes. Add the remaining teaspoon sesame oil to the frying pan, and stir-fry the water chestnuts, mushrooms and mangetout. Mix together water and oyster sauce, and add to the frying pan along with the tofu. Cover, and cook over low heat for about 10 minutes.
Try braising with vegetable or chicken stock instead of the water for more flavour.