Low-Cal Kickin' Kung Pao Tofu

Nutrition per serve

Ingredients

• 125g brown rice
• 2clov garlic
• 1pcs capsicum
• 150g green beans
• 200g peanut satay tofu
• 70g stir-fry sauce
• 20g roasted peanuts
• 3ml chilli flakes (optional)
• 5ml white vinegar
• 1ml sugar
• 5ml vegetable oil

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain (see Kitchen 101).
2. Step 2 — Prep ingredients
   Meanwhile, crush or finely chop the garlic. Coarsely chop the capsicum. Trim the beans and cut into thirds. Cut the tofu into 2cm cubes.
3. Step 3 — Make sauce mixture
   Combine the garlic, stir-fry sauce, ½ tsp chilli flakes, if using, 1 tsp white vinegar, ¼ tsp sugar and 60ml (¼ cup) water in a bowl. Season with pepper.
4. Step 4 — Stir-fry tofu and veggies
   Heat 1 tsp vegetable oil in a medium frypan over medium-high heat. Stir-fry the tofu and capsicum for 3 mins. Add the beans and stir-fry for a further 2-3 mins until the veggies are tender but still with crunch.
5. Step 5 — Add sauce and serve up
   Stir the sauce mixture and peanuts into the tofu and veggies and simmer for 30 secs-1 min until the sauce is slightly thickened. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the rice and kung pao tofu among bowls. Enjoy!
6. Step 6 — Kitchen 101
   Did you know brown rice cooks best by rapidly boiling in plenty of water? Using the absorption method (boiling with less water and then allowing it to absorb) can make it gluggy, so make sure to fill the pan generously with water, then drain well once the rice is tender.

Allergens

Gluten, Peanut, Sojabohnen, Wheat, Sesamsamen