Stir Fry with Crunchy Tofu Batons

27 Feb

This dish was inspired by something similar I saw recently on Master Chef. I like the idea of introducing more tofu into our diet, but as it is a new ingredient for me, I am often at a loss of how to cook it! This recipe just… works. Enjoy!

Ingredients – Serves Four

½ packet of fresh noodles
1 onion
1 carrot
1 capsicum
2 celery sticks
3 spring onions
1 bunch bok choy
1 egg per person
1 packet firm tofu
tapioca flour (starch)
1 – 2 tablespoon garlic or to taste
1 – 2  tablespoon ginger or to taste
1 – 2  tablespoon oyster sauce or to taste
1 – 2  tablespoon soy sauce or to taste
guzzle of vegetable oil for deep frying
drizzle of olive oil for stir fry


  1. Remove tofu from packaging and wrap in a clean tea towel. Place it in the fridge over night, weighted under something heavy to draw the moisture from the tofu.
  2. Place the vegetable oil into a small saucepan and bring up to heat. Remove tofu from tea towel and cut into bite size batons. Coat it well with tapioca starch, ensuring all sides are evenly coated. Place gently into the oil, and cook until browned. Remove and let drain.
  3. Chop all the vegetables into bite size pieces, keeping separate.
  4. Place the wok on the heat to begin to heat. In a small bowl, beat the eggs. Once the wok is hot, add a drizzle of olive oil. Pour in the egg mixture and make an omelette. Remove from the wok, and shred.
  5. Prepare the noodles as to the instructions on the packet. Separate noodles and place in bowl until needed.
  6. Bring the wok back to a hot temperature and add another drizzle of oil. Add garlic, ginger, soy sauce, oyster sauce and salt and mix well. Add the onions and carrots, sautéing for until half cooked. This may take up to 4 minutes.
  7. Add the celery, capsicum, spring onion and mix well with other vegetables. Cook for 2 minutes before adding the noodles, bok choy and tofu batons. If necessary, add a little stock, oil or sauce to ensure the ingredients remain moist (to your taste)
  8. Serve and enjoy!


  • This was delicious! The Tofu need a little more flavour, so I could have added a little more sauce to ensure they were coated well. Having said that, they were crunchy, light and fluffy. Even Brittany ate a few!
  • As with all stir fries, let your fridge contents and tastes guide you. The real winner of this recipe is the tofu batons which could be adapted into so many different uses. Hmm, tofu batons and dip or tofu batons in soup instead of croutons………
  • Because of the moisture in the tofu, you need to make sure you at least leave it over night before frying it. I left mine for 24 hours. If its wrapped well in a tea towel, it shouldn’t dry out, but I did place it in a shallow container in case of moisture leakage.
  • Diabetics Note: There is actually quite a bit of carbohydrates in the tapioca starch and the noodles, so go light with your serves. Let the information guide on the packet of noodles guide your serving size. I tend to serve Joe and Brittany’s up first, giving them the larger amounts of noodles, leaving me with more vegetables! My BGLs were fine with this meal.

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