Name: Chilli tofu stir-fry
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 1 clove garlic, finely sliced; 2cm piece ginger, peeled, finely sliced; 1 bunch baby carrots, trimmed, halved lengthways (quartered, if large); 1 head broccoli, cut into small florets; 350 gram packet sweet chilli tofu nuggets (see notes); 1/3 cup vegetable stock or water; 2 tablespoon kecap manis; 1 tablespoon light soy sauce; 2 green onions, sliced; 1/2 cup toasted, roughly chopped peanuts; cooked brown rice and lime wedges, to serve

Chilli tofu stir-fry

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Serves 4

Prep

20M

Cook

Total

25M

Ingredients

2 tablespoon vegetable oil

1 clove garlic, finely sliced

2cm piece ginger, peeled, finely sliced

1 bunch baby carrots, trimmed, halved lengthways (quartered, if large)

1 head broccoli, cut into small florets

350 gram packet sweet chilli tofu nuggets (see notes)

1/3 cup vegetable stock or water

2 tablespoon kecap manis

1 tablespoon light soy sauce

2 green onions, sliced

1/2 cup toasted, roughly chopped peanuts

cooked brown rice and lime wedges, to serve

Method

1.Heat oil in a wok or large frying pan on high. Stir-fry garlic and ginger for 20 seconds or until golden.

2.Add vegetables and tofu and stir-fry for 1-2 minutes. Pour in stock and sauces. Bring to a simmer; cook for a further 1-2 minutes or until vegetables are just tender.

3.Remove from heat and stir through green onion. Sprinkle with nuts and serve with brown rice and lime wedges.

Marinated firm tofu is available in the chilled section of most supermarkets. For a variation, swap tofu for marinated tempeh.
Note

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