Tofu Stir Fry

by Bryony Harrison (follow)
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tofu, stir fry

I have tried courgette, aubergine, and tofu in various restaurants and cafes, and the results have been just as wide spread. While some dishes were full of flavour, others have been completely bland.

The key is how they are cooked and what they are cooked with. These ingredients don't have much flavour in themselves, and contain a lot of water. What they are good at, however is bulking up a meal and absorbing the flavour of other things.

I have found that using an air fryer is an excellent way of reducing the water content the ingredient contain, but at the same time, maximising the absorption of the flavoured liquid you add.

This tofu stir fry is quick, easy to make, healthy, and sure to fill you up. If you don't have an air fryer, then simply divide the recipe into batches and use a traditional frying pan.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 3 servings

1tbsp soy sauce
1 courgette (310g)
1 aubergine (250g)
1 red bell pepper
2 tomatoes
100g baby white mushrooms
350g silken tofu
1tsp celery salt
1 Knorr Herb Pot
2tsp coconut oil


tofu, stir fry

Chop up the courgette, aubergine, red pepper, mushrooms, tomatoes, and tofu.

tofu, stir fry, coconut oil, soy sauce

Put in the air fryer (or frying pan) and add the soy sauce and coconut oil.

tofu, stir fry

Fry for twenty minutes (ten minutes each batch in frying pan), and then add the celery salt and herb pot.

tofu, stir fry, coconut oil, soy sauce

Cook for another ten minutes before serving.

#Stir Fry
#Side Dish
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