Stir-fried crispy tofu and peppers in tomato garlic sauce

Name: Stir-fried crispy tofu and peppers in tomato garlic sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 serving
Ingredients: 350 g | 12oz block of extra firm tofu; 2 tbsp cornstarch; 2 tbsp vegetable oil; 1/2 tsp salt to season; 300 g | 10 1/2 oz straight-to-wok udon noodles; 1 large onion; 3 bell peppers; 2 garlic cloves; 1/2 tbsp minced fresh ginger; 1 red chilli, finely diced; 1 pack Lee Kum Kee Tomato & Garlic sauce; 1/2 tbsp Lee Kum Kee light soy sauce; 8 spring onions (scallions); 1 tbsp Black sesame seeds to garnish; Fresh basil to garnish

User Reviews

5.0

27 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
2
Calories
888 kcal
Course
Main Course
Cuisine
Chinese

Stir-fried crispy tofu and peppers in tomato garlic sauce

Shawn Wheeler

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This stir-fried tofu and peppers in tomato & garlic sauce comes together in minutes and tastes miles better than takeout!

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Ingredients

Servings

Crispy tofu

350 g | 12oz block of extra firm tofu
2 tbsp cornstarch
2 tbsp vegetable oil
1/2 tsp salt to season

For the stir fry

300 g | 10 1/2 oz straight-to-wok udon noodles
1 large onion finely diced
3 bell peppers green, red, orange, seeded and diced
2 garlic cloves mince
1/2 tbsp minced fresh ginger
1 red chilli, finely diced
1 pack Lee Kum Kee Tomato & Garlic sauce
1/2 tbsp Lee Kum Kee light soy sauce
8 spring onions (scallions) sliced diagonally
1 tbsp Black sesame seeds to garnish
Fresh basil to garnish (optional)

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Instructions

Make the crispy tofu

Remove a block of extra firm tofu from its packaging and drain and liquid.
Place on a kitchen towel lined shallow plate, cover with another sheet of kitchen towel and weigh down with a heavy skillet (or something equally weighty).
Leave for 30 mins – the tofu will release more liquid. Remove the weight and pat the tofu dry.
Cut into small cubes, season with salt and toss in cornflour (cornstarch) until coated on all sides.
Heat the oil in a large wok or frying pan until the oil coats the bottom of the pan.
Add the tofu, it should sizzle when it hits the oil, and fry for couple of minutes per side or until golden and crispy. Set aside to dry on a wire rack.

Make the stir fry

Put the udon noodles in a bowl and cover with boiling water. Leave to soften for a couple of minutes then drain and set aside.
Add the chopped onion in the same pan and fry for a couple of minutes.
Add the chopped peppers and continue to cook for a couple of minutes until the peppers start to soften.
Add the garlic, chilli and ginger, mix in and then add the crispy tofu and spring onions.
Stir fry for two minutes and then add the Lee Kum Kee Tomato & Garlic stir fry sauce. Stir to combine then cover the pan for three minutes.
Remove the lid, stir and add the udon noodles and a splash of Lee Kum Kee light soy sauce, tossing to combine in the sauce.
Take off the heat and sprinkle with the black sesame seeds.
Serve immediately, garnished with some fresh basil.

Notes

You can skip pressing the tofu if you are short of time. Pat dry and cut into squares and proceed with the recipe.

Nutrition Information

Show Details

Calories 888kcal (44%) Carbohydrates 133g (44%) Protein 40g (80%) Fat 23g (35%) Saturated Fat 11g (55%) Sodium 2181mg (91%) Potassium 879mg (25%) Fiber 14g (56%) Sugar 26g (52%) Vitamin A 6065IU (121%) Vitamin C 242mg (269%) Calcium 163mg (16%) Iron 4.4mg (24%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 888 kcal

% Daily Value*

Calories	888kcal	44%
Carbohydrates	133g	44%
Protein	40g	80%
Fat	23g	35%
Saturated Fat	11g	55%
Sodium	2181mg	91%
Potassium	879mg	19%
Fiber	14g	56%
Sugar	26g	52%
Vitamin A	6065IU	121%
Vitamin C	242mg	269%
Calcium	163mg	16%
Iron	4.4mg	24%