Tofu stir fry with oyster sauce and chestnuts
Tofu stir fry with oyster sauce and chestnuts
Ingredients
- ½ cup whole roasted chestnuts
- 2 teaspoons canola oil
- 2 cloves garlic, crushed
- 2 teaspoons finely shredded ginger
- 2 tablespoons water
- 250g Asian greens such as bok choy, cut into 10cm lengths
- ¼ cup hoi sin sauce
- 2 x 300g packs firm tofu, drained and sliced
- 4 cups rice vermicelli or fresh noodles, cooked
Method
- Roast the chestnuts for 15 minutes then drain and remove outer skins. Set aside.
- Heat the oil in a wok or large non-stick frying pan over medium high heat.
- Add the garlic, ginger and chestnuts and cook for 1 minute before adding 2 tablespoons water and the Asian greens. Stir fry until just wilted then add the hoisin sauce. Cook for another minute, add the tofu and gently continue to stir fry until the tofu is warmed through.
- Serve immediately with rice noodles.
| Nutrients per serve | |
| Energy | 1630 kJ |
| Protein | 18 g |
| Fat | 7 g |
| Saturated fat | 1 g |
| Carbohydrate | 59 g |
| Sugars | - |
| Dietary fibre | 8 g |
| Sodium | 399 mg |
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