Nutritious Satay Tofu Stir-Fry

Nutrition per serve

Ingredients

• 125g brown rice
• 150g peas
• 1pcs ginger
• 1clove garlic
• 150g green beans
• 1pcs pak choy
• 1pcs spring onion
• 200g peanut satay tofu
• 40g kecap manis
• 10ml sesame oil
• 10ml white vinegar
• 5ml soy sauce
• 10ml neutral-flavoured oil

Method

1. Step 1 — Cook rice and peas
   Fill a medium saucepan three-quarters full with water and bring to the boil. Cook the rice in the pan of boiling water for 25 mins. Add the peas, return to the boil and cook for 2 mins or until the rice is tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, peel and finely grate 1 tsp ginger*. Crush or finely chop the garlic. Trim the beans, then halve on an angle. Coarsely chop the pak choy, keeping the leaves and stems separate. Thinly slice the spring onion. Cut the tofu into 1cm-thick slices.
3. Step 3 — Make stir-fry sauce
   Put the ginger, garlic, 1 tbs kecap manis*, 1 tsp sesame oil, 2 tsp white vinegar and 1 tsp soy sauce in a bowl and whisk to combine.
4. Step 4 — Fry tofu
   Heat 2 tsp oil in a large deep frypan over medium-high heat. Cook the tofu for 1-2 mins each side until golden. Remove from the pan.
5. Step 5 — Stir-fry vegetables
   Heat the remaining sesame oil in the same pan over high heat. Stir-fry the beans and pak choy stems for 1-2 mins until tender. Add the stir-fry sauce and pak choy leaves and stir-fry for a further 1 min.
6. Step 6 — Finish fried rice
   Add the rice, peas and tofu to the vegetables and cook, stirring, for 1 min or until heated through. Taste, then season with pepper. Divide the fried rice among bowls and scatter with the spring onion to serve.

Allergens

Soy, Gluten, Peanut, Wheat, Sulphites, Sesame