Satay Tofu and Veggie Fried Rice

Nutrition per serve

Ingredients

• 150g basmati rice
• 1pcs spring onion
• 1bunch coriander
• 1pcs bird's eye chilli
• 300g corn kernels
• 200g peanut satay tofu
• 200g stir-fry mix
• 70g stir-fry sauce
• 40g roasted peanuts
• 23ml neutral-flavoured oil
• 5ml soy sauce

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Cook the rice in the pan of boiling water for 12 mins or until tender. Drain.
2. Step 2 — Start prep
   Meanwhile, thinly slice the spring onion. Coarsely chop the coriander, including the stems. Thinly slice the chilli, removing the seeds if less heat is desired (or you can omit the chilli, if you prefer).
3. Step 3 — Finish prep
   Drain and rinse the corn. Quarter the tofu pieces.
4. Step 4 — Cook tofu
   Heat 2 tsp oil in a medium deep frypan over medium heat. Cook the tofu for 2 mins each side or until golden and heated through. Remove from the pan.
5. Step 5 — Stir-fry vegetables
   Heat 1 tbs oil in the same pan over high heat. Stir-fry the vegetable mix and corn for 1 min. Add half the stir-fry sauce* and cook, stirring, for 2 mins or until the vegetables are softened.
6. Step 6 — Get ready to serve
   Add the rice, spring onion, coriander, chilli and 1 tsp soy sauce to the vegetables and cook, stirring, for 1 min or until well combined and heated through. Remove from the heat. Coarsely chop the peanuts. Divide the fried rice and tofu among bowls and scatter with the peanuts to serve.

Allergens

Soy, Gluten, Peanut, Wheat, Sesame