Sweet Chilli Tofu Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs capsicum
• 1pcs carrot
• 1pcs spring onion
• 2clov garlic
• 50g sweet chilli sauce
• 200g plain tofu
• 15ml tomato sauce
• 15ml soy sauce
• 5ml white vinegar
• 15ml vegetable oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the capsicum. Halve the carrot lengthwise and thinly slice on an angle. Cut the white part of the spring onion into 3cm lengths and thinly slice the green part. Crush or finely chop the garlic. Combine the sweet chilli sauce (see Make it yours), 1 tbs tomato sauce, 1 tbs soy sauce and 1 tsp white vinegar in a bowl.
3. Step 3 — Warm tofu
   Quarter the tofu pieces. Heat 2 tsp vegetable oil in a medium deep frypan over medium heat. Cook the tofu for 2 mins each side or until golden and warmed through. Add the garlic and stir-fry for 30 secs or until fragrant. Remove from the pan.
4. Step 4 — Stir-fry veggies
   Heat 2 tsp vegetable oil in the same pan over high heat. Stir-fry the capsicum, carrot, white part of the spring onion and 1 tbs water for 3-4 mins until the veggies are tender but still with crunch. Add the tofu and sauce mixture and stir-fry for 30 secs or until warmed through. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the rice and tofu stir-fry among bowls, scatter over the remaining spring onion and enjoy!
6. Step 6 — Make it yours
   The sweet chilli sauce has a very mild kick. If you want to reduce the heat, use less and substitute with a little more tomato sauce.

Allergens

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