Tofu Broad Bean Lemon Garlic Stir-Fry
Ingredients
- About 3-4 tablespoons toasted sesame oil
- 300g firm tofu
- 1 bunch spring onions
- 4 garlic cloves
- 5cm piece fresh root ginger
- 1/2 lemongrass stalk
- 1 Chinese nappa cabbage or light green cabbage
- 300g frozen broad beans
- 1 tablespoon dark soy sauce
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- Juice of 1/2 lemon
- Sea salt and freshly ground black pepper
- 4-5 radishes
- 2 tablespoons black sesame seeds
- 1 handful of Thai basil leaves
Preparation
Heat a little oil in a wok, add the tofu pieces a few at a time and fry for about 5-6 minutes until golden, turning halfway through. Remove from the heat and transfer to a plate lined with paper towels. Continue cooking the remaining tofu, adding more oil if needed.
Add a tiny amount of oil to the pan, add spring onions and season with salt and pepper. Cook on high, moving them around the pan, for 1-2 minutes until beginning to soften, then add garlic, ginger and lemongrass and continue cooking for a couple of minutes more, being careful not to burn the garlic. Now add the cabbage and toss with the spices, then add the broad beans and turn to mix everything together.
Mix together the soy sauce, mirin, rice vinegar and lemon juice. Push the cabbage mix to one side of the pan and add the soy sauce mixture, letting it bubble for a minute or so, then stir-fry to incorporate everything together.
Remove from the heat, tip in the tofu and stir. Scatter over the radish slices, black sesame seeds and top with Thai basil leaves to serve.