L'atelier des Chefs cooking classes - Wok-fried Tofu With Carrots, Mange-tout And Radish

Wok-fried tofu with carrots, mange-tout and radish

A vegetarian recipe of wok-cooked tofu, mange-tout, red radish, carrot with fresh herbs and sesame oil.

Recipe rating: (10 votes)

Preparation time
Cooking time
Rest time

Ingredients (To serve 6)

  • Soya beansprout(s) 300 g
  • Carrot(s) with their greens 1 bunch
  • Mange tout 250 g
  • Pink radish(es) 1 bunch
  • Fresh coriander 0.25 bunch
  • Chervil 0.25 bunch
  • Tarragon 0.25 bunch
  • Freshly ground black pepper 6 Turn
  • Fine salt 6 pinch(es)
  • Alfalfa sprout(s) 200 g
  • Olive oil 30 ml
  • Sesame oil 30 ml

Chef's tip

"Try adding some dried fruits, pine nuts, hazelnuts or sesame seeds to this dish."


Peel and finely slice the carrots. Slice the mange-tout and the radishes on an angle. Cut the tofu into small cubes. Wash the alfalfa sprouts and discard any that have started to turn. Wash and roughly chop the herbs.

Heat a wok and add a little olive oil. Add the carrots and a pinch of salt and sweat for 1 minute. Add a glass of water, cover and cook for 3 minutes. Add the mange-tout to the pan and season with salt. Next, add the radish and the beansprouts. Mix well and adjust the seasoning if necessary.
Finally, add the tofu, chopped herbs and 3 tablespoons of sesame oil.

Serve with a sprinkling of alfalfa sprouts.

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