1block firm tofu, dried with paper towels and chopped into cubes
1cupgreen beans, chopped
1-2large handfuls mung bean sprouts
leavesHandful each of garlic chives and fresh coriander, chopped (I used whole coriander, so finely chopped the root and stems, then roughly chopped the leaves)
Fresh pineapple, sliced
Chilli to garnish, optional
Instructions
For the sauce:
Mix sauce ingredients together in a small bowl and set aside.
For the stirfry:
Heat oil in a wok or large fry pan over a medium to high heat. You might be tempted to add more oil, but it's really not necessary (and let's take care of our hearts, eh?).
Add tofu, let it fry without moving it until it starts to go golden brown on its bottom surface. Then start flipping and stirring until your tofu is golden brown on most sides. Take your time, crispy tofu is your friend. Once you're done with this step the rest of the dish will come together in minutes.
Got golden brown tofu? Nice one. Throw in the beans, give them a stir, then throw in the bean sprouts and sauce, cook for 1-2 minutes then stir through the chopped herbs.
Serve on a bed of white or brown rice, with extra chopped herbs, chilli and pineapple to garnish.
Serves 2, but could easily serve 4 if you add extra veges (think Asian greens, carrot, broccoli). Make extra sauce if you're going to do this.