Our favourite stir-fry recipes

As the recipe suggests, you can mix and match your choice of greens here as you fancy. We particularly enjoy the combination of broccoli, pak choi and cabbage, but really, go wild. The method of baking the tofu here is genius, as it comes out crispy without much fussing about.

Ingredients:

For the baked tofu:

• 1 x 297 g carton Woolworths Firm Tofu
• 1 T peanut oil
• 1 T soya sauce
• 1 T cornflour

For the stir-fry:

• 2 T peanut oil
• 1 clove garlic, chopped
• 1 x 2.5 cm piece fresh ginger, peeled and chopped
• 3-4 spring onions, finely chopped
• 400 – 500 g Asian greens, whole, split, chopped or shredded (see note)
• 1 T soya sauce, plus extra for serving
• 2 T sesame oil, plus extra for serving
• 2 T sesame seeds, toasted
• Salt and white pepper, to taste
• Steamed rice or Chinese noodles, for serving

Method:

1. Drain the tofu and cut into cubes. Place on kitchen paper and cover with another sheet of paper. Cover with a chopping board and place something heavy on top to weigh it down. Leave for 20–30 minutes to get rid of excess moisture.
2. Moisten the cubed tofu with the oil and soya sauce. Add the cornflour and gently mix to coat evenly. Spread out on a baking tray lined with baking paper. Bake at 200°C for 30 minutes, turning halfway, until golden and crisp.
3. Heat a wok or pan until medium-hot and then add the peanut oil. Stir in the garlic and ginger, and then add the spring onions and greens. Leave for a minute or two, then stir-fry over a high heat until wilted and tender-crisp.
4. Add the soya sauce and sesame oil, and check the seasoning. Add more soya or a little salt if necessary, and a little white pepper. Sprinkle with the sesame seeds and top with the tofu. Serve on rice or noodles.

Cook's note: Baked tofu adds texture and protein to an easy stir-fry you’ll make again and again. Use any mix of pak choi, Tenderstem™ broccoli, mange tout or Chinese cabbage.

Two recipes with tofu in a row, we know, but trust us when we say this crispy method is another way to win over tofu-doubters. Nasi goreng itself might be something you associate with Friday night takeout, but once you’ve got the basics down, there’s no stopping you. This recipe isn’t particularly veg-heavy but lends itself well to becoming so – at the point of frying off the ginger and garlic, toss in some sliced cabbage or carrots, or even blanched broccoli and a few cooked peas stirred in at the end would be great here.

Ingredients:

• 1 x 297 g block of firm tofu
• Sriracha
• 50 g panko crumbs
• Hot vegetable oil, for shallow frying
• 1 x 5 cm piece  fresh ginger, thinly sliced
• 4 cloves garlic, chopped
• 2 t sesame oil
• 30 g chopped peanuts
• 4 spring onions, sliced
• 1 chilli, chopped
• Honey
• 2–3 T soya sauce
• 1 x 250 g sachet Woolworths Ready Cooked Brown Basmati Rice
• 4 hard-boiled free range eggs

Method:

1. Slice 1 x 297 g block of firm tofu into slices or blocks. Dip into a small bowl of sriracha or spicy tomato sauce, then into a bowl of 50 g panko crumbs to coat. Shallow fry in hot vegetable oil until golden and crispy, then drain on kitchen paper.
2. Fry 1 x 5cm piece thinly sliced fresh ginger and 4 cloves chopped garlic in 2 t vegetable or sesame oil until golden.
3. Add 30 g chopped peanuts (optional), 4 sliced spring onions, 1 chopped chilli and fry for 1–2 minutes.
4. Add a drizzle of honey and 2–3 T soya sauce. Place half in a small bowl and add 1 x 250 g sachet Woolworths Ready Cooked Brown Basmati Rice to the remaining sauce in the pan. Toss through until heated through.
5. Serve with 4 hard-boiled free range eggs and the crispy tofu. Drizzle over any remaining sauce.

Considering this takeaway favourite comes together in less time than it would take to wait for a delivery to arrive, there’s really no reason not to make your own Pad Thai at home. As with the nasi goreng, feel free to throw in any greens of your choosing.

Ingredients:

• 250 g Woolworths Dried Rice Noodles
• 6 free range eggs, beaten
• 1 T canola oil
• Woolworths Prepared Garlic, Ginger and Chilli cubes, ½ each cube
• ¼ cup water
• 15 g mint, torn
• 15 g basil, torn
• 1 t chives, chopped
• 100 g spring onions, roughly chopped
• 5 g peanuts, roasted and chopped
• Roasted chilli, for sprinkling

For the dressing, whisk:

• 3 T fish sauce
• ¼ cup soya sauce
• 3 T brown sugar
• 1 t sesame oil
• 2 limes, juiced

Method:

1. Submerge the noodles in boiling water and allow to stand, covered, for 5 minutes or until tender. Rinse under cold water to stop the cooking process and cool immediately.
2. Heat the oil in a wok until smoking hot. Add the eggs. Do not stir until the eggs start to puff up at the edges, then stir quickly for 30 seconds to 1 minute and set aside.
3. Add a little more oil to the same wok, then add the garlic, ginger and chilli and cook for 1 minute. Add the dressing, noodles, water and toss with the eggs and remaining ingredients. Serve immediately.

Cook’s note: If you don’t want to puff-fry the eggs separately, fry the noodles and remaining ingredients and push them to one side of the pan. Break the eggs into the hot pan and scramble into the noodles. Serve piping hot out of the pan.

SHOP STIR-FRY & NOODLES