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Ingredients

1 tablespoon peanut oil
350g firm tofu, cut into 2cm cubes
250g snowpeas, trimmed
200g button mushrooms, sliced
125g Coles Brand baby corn
2 garlic cloves, sliced
4cm piece ginger, peeled, cut into matchsticks
4 spring onions, thinly sliced diagonally
1/4 cup (60ml) oyster sauce
2 tablespoons soy sauce
2 tablespoons dry sherry
Steamed jasmine rice, to serve
Thinly sliced spring onions, extra, to garnish
1 tablespoon sesame seeds, to garnish

Method

Step 1 Heat 2 teaspoons oil in a wok over medium-high heat. Add tofu. Stir-fry for 2-3 mins or until tofu is golden on all sides. Remove to a plate.
Step 2 Heat remaining oil in the wok. Add snowpeas, mushrooms and baby corn. Stir-fry for 3 mins. Add garlic, ginger and spring onions. Cook for 2 mins. Return tofu to the wok and add combined sauces and sherry. Stir-fry for 2 mins or until heated through.
Step 3 Serve stir-fry on jasmine rice topped with sliced spring onions and sprinkled with sesame seeds.

Snowpea, tofu and mushroom stir fry

How to make Snowpea, tofu and mushroom stir fry

Ingredients

Method