Tofu & Chia Stir-fry

Tofu And Chia Stir-fry

By The Weekly  , , , ,

July 26, 2016

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  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: 4 Servings


2 tbsps peanut oil

300 g firm tofu, cubed

3 green onions, finely sliced, plus extra to serve

1 tbsp ginger, finely chopped

1 clove garlic, finely chopped

1 red capsicum, seeded, thinly sliced

1 yellow capsicum, seeded, thinly sliced

150 g sugar snaps, trimmed

150 g oyster mushrooms

1⁄3 cup oyster sauce

2 tbsps water

1 tbsp chia seeds

Bean sprouts, to serve


1In a wok, heat half oil on high. Stir-fry tofu, onion, ginger and garlic 3 mins. Transfer to a plate, cover and keep warm.

2Add remaining oil to wok. Stir-fry capsicum 2 mins. Add sugar snaps and mushrooms, cooking a further 1 min.

3Return tofu to wok with sauce, water and seeds. Stir-fry 2 mins to heat through. Serve topped with bean sprouts and extra onion

Photo: Bauer/Brett Stevens

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