Water Chestnut And Tofu Stir Fry Recipe

Name: Water Chestnut And Tofu Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 375 g firm tofu; 1/2 cup good cooking oil; 1 head broccoli, cut into florets and chop stalk into thin slices; 1 small red capsicum, cut into thin strips; 5 button mushrooms, thickly sliced; 1 carrot, cut into thin sticks; 200 g sliced water chestnuts; 450 g hokkien noodles; 1/3 cup sweet chili sauce; 2 teaspoons cornflour; 2 cups water; 2 tablespoons soy sauce; 1 inch fresh ginger; 4 garlic cloves; 3 red chilies; 1 medium red onion; 1/3 cup teriyaki marinade; 2 tablespoons sesame oil

Servings: persons

375 g firm tofu
1/2 cup good cooking oil
1 head broccoli, cut into florets and chop stalk into thin slices
1 small red capsicum, cut into thin strips
5 button mushrooms, thickly sliced
1 carrot, cut into thin sticks
200 g sliced water chestnuts
450 g hokkien noodles
1/3 cup sweet chili sauce
2 teaspoons cornflour
2 cups water
2 tablespoons soy sauce
1 inch fresh ginger
4 garlic cloves
3 red chilies
1 medium red onion
1/3 cup teriyaki marinade
2 tablespoons sesame oil

1
Rinse Tofu, cut into bite size cubes and place in a marinating bowl.
2
Peel and grate ginger, peel and slice red onion into small wedges, crush the garlic and chop the chillies and place into bowl with Tofu. Discard chili seeds to reduce heat if desired.
3
Pour Teriyaki sauce and sesame oil over the Tofu, stir around mixture to evenly coat the Tofu and refrigerate for an hour.
4
Mix cornflour with a little water to create a thin paste.
5
Over high heat, heat the cooking oil in a large wok, add the Tofu mixture and lightly fry off the Tofu. Remove Tofu from wok and keep to one side.
6
Over high heat pour the water into the wok and bring to the boil then pour in the chili sauce and cornflour mixture.
7
Add carrot, broccoli and capsicum and cook until slightly tender.
8
Prepare Hokkien noodles as per packet instructions.
9
Add mushrooms and drained water chestnuts.
10
Pour Tofu mixture back into the wok and add soy sauce.
11
Add noodles stir through and serve immediately.

1045

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 375 g firm tofu, 1/2 cup good cooking oil, 1 head broccoli, cut into florets and chop stalk into thin slices, 1 small red capsicum, cut into thin strips, and more.

Yes, Water Chestnut And Tofu Stir Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Water Chestnut And Tofu Stir Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions