Quick Chinese stir-fry of silky soft tofu and crisp spring bamboo shoots with garlic, scallions, soy sauce and oyster sauce. A light vegetarian weeknight dish in 25 minutes.

Prep time: 10 minutesCook time: 15 minutesTotal time: 25 minutesServings: 4 servingsDifficulty: Easy

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This Chinese scallion tofu stir-fry makes the most of spring's freshest produce. Silky soft tofu meets crisp, sweet spring bamboo shoots, and a shower of fresh scallions adds fragrance. It is light, refreshing and on the table in under half an hour.

Ingredients

  • 400 g (14 oz) soft tofu
  • 200 g (7 oz) fresh spring bamboo shoots (canned or vacuum-packed bamboo shoots work too)
  • 2 scallions (green onions)
  • 1 tablespoon minced garlic
  • 2 tablespoons light soy sauce
  • 1 tablespoon oyster sauce (or vegetarian mushroom oyster sauce)
  • Salt, to taste
  • Ground black pepper, to taste
  • 2 tablespoons vegetable oil

Instructions

  1. Cut the tofu into cubes. Peel the bamboo shoots and slice them thinly. Chop the scallions.
  2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and stir until fragrant, then add the bamboo shoots and stir-fry for about 3 minutes.
  3. Add the tofu cubes and toss gently to combine. Season with soy sauce, oyster sauce, salt and black pepper.
  4. Finish with the chopped scallions, give everything a final gentle toss and serve hot.

Tips

  • Soft tofu breaks easily, so fold rather than stir when tossing it in the wok.
  • Blanch the sliced bamboo shoots in boiling water for a couple of minutes first to remove any bitterness.

Nutrition

Calories: about 150 kcal per serving | Protein: 10 g | Carbs: 12 g | Fat: 7 g

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