Stir-Fried Mangetout with Tofu, Hazelnuts and Red Chill

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  • Serves: 2
  • Prep Time: 10 mins
  • Ready in: 6-8 mins
  • Difficulty: Very Easy
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Stir-Fried Mangetout with Tofu, Hazelnuts and Red Chill

With a little help from my good friend Ken Hom here is a classic Asian dish that will tingle your taste buds. 


  • 350g mange tout (snow peas), blanched and refreshed in cold water, well drained
  • 1 small red chilli, chopped
  • 50ml (2 fl oz) extra virgin olive oil
  • 55g (2 oz) peeled, crushed, toasted hazelnuts
  • 175g cubed, tofu
  • salt and freshly ground black pepper
  • 2 tbsp black bean sauce
  • 2 tbsp chopped fresh coriander

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  • Cut the chill in half lengthways and take out the seeds, chop the flesh finely and 
    mix into the olive oil.
  • Heat the wok over a medium heat, add the chilli and olive oil, cook for 2 minutes
    to soften.
  • Straight away add the mangetout, stir-fry for about 4 minutes until just tender.
  • Add the hazelnuts, tofu and black bean sauce and just warm through.
  • Finally stir in the coriander and season well.
  • Serve