You can use any protein for this dish -I think sliced tuna steak would be nice. I used tofu puffs, because they’re little flavour spong. You can get them at Asian food stores. Serve with rice or noodles if you’d like, but I found this filling on its own.
Serves 1
Ingredients:
1/4 bottle of Charlie & Ivy’s Sesame & Soy Dressing
1tbsp Sesame oil
4-6 deep fried tofu puffs
Whatever veg you like (I used red pepper, cabbage, carrot, red onion & tinned water chestnuts)
Directions:
1)Slice the tofu puffs into 1cm thick slices.
2) Stir the tofu and dressing together in a bowl and set aside. Add the drained water chestnuts if using.
3) Chop all the veg very thinly.
4) The dressing should have soaked into the tofu and turned it brown. Once that’s happened, heat the sesame oil in a hot wok.
5) Add the tofu, dressing and veg to the wok and cook for about 5 minutes, stirring continuously. Taste a bit of the cabbage or the crunchiest veg you’re using and stop cooking when you’ve reached your preferred level of crunchiness.
6) Serve and enjoy!