Ben Squires

Food & Wine

Prawn and tofu stir-fry

Prawn and tofu stir-fry

Fresh, flavoursome and very delicious this recipe makes one of the tastiest prawn and tofu stir-fries you’ll try and is a great way to get your greens.

Serves: 4


  • 2 tablespoons vegetable oil
  • 12 green prawns, peeled, deveined, tails left intact
  • 1 bunch Chinese broccoli, cut into 5cm lengths, or 3 bok choy
  • 4 asparagus spears, trimmed, cut into 5cm lengths
  • 2cm ginger, peeled, finely grated
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground white pepper
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon white sugar
  • ¼ cup oyster sauce
  • 300g medium tofu, drained on paper towels, cubed 3cm
  • Steamed brown rice and thinly sliced
  • Red chilli to serve


  1. Heat half the oil in a wok or large frying pan over high heat.
  2. Season the prawns with salt, then stir-fry for 3 minutes until lightly golden.
  3. Remove and set aside.
  4. Heat the remaining oil in the wok.
  5. Stir-fry the broccoli and asparagus for 1-2 minutes (if using bok choy, stir-fry for two minutes before adding the asparagus), add the ginger and garlic and stir-fry for a further minute.
  6. Add the white and black pepper, sugar and oyster sauce and mix to combine, then carefully add the tofu and prawns and cook for 2 minutes or until warmed through, taking care not to break up the tofu too much.
  7. Serve on brown rice, sprinkled with chilli.

Written by Olivia Andrews. First appeared on

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