Tofu & Snake Beans with Garlic Soy Butter
Heat a wok over medium-high heat. Add the almonds and stir-fry for 3 minutes or until toasted and aromatic. Transfer to a plate and set aside until required.
- Cook10 min
- Total10 min
- Serves1
- LevelEasy
Ingredients
- 85g (1/2 cup) blanched almonds
- 80ml (1/3 cup) peanut oil
- 1 320g pkt Nigari tofu (Soyco brand), drained, cut into 2cm cubes
- 2 bunches (about 600g) snake beans, cut into 10cm lengths
- 20g (1 tbsp.) butter
- 2 garlic cloves, crushed
- 2 tbsps. soy sauce
- Salt & freshly ground black pepper
Method
- Heat a wok over medium-high heat. Add the almonds and stir-fry for 3 minutes or until toasted and aromatic. Transfer to a plate and set aside until required.
- Heat 2 tablespoons of the oil in the wok over medium-high heat. Add the tofu and stir-fry for 4 minutes or until golden. Transfer to a plate lined with paper towel. Set aside until required.
- Heat the remaining oil in the wok over medium-high heat. Add the beans and stir-fry for 2 minutes or until bright green. Add the butter, garlic and soy sauce, and stir-fry for 30 seconds or until aromatic.
- Add the almonds and tofu to the wok and toss until well combined. Taste and season with salt and pepper. Serve immediately.
