Tofu Stir-Fry

Nutrition per serve

Ingredients

• 125g brown rice
• 150g green beans
• 1pcs baby broccoli
• 1pcs ginger
• 1pcs spring onion
• 200g plain tofu
• 40g kecap manis
• 10g fried shallots
• 10ml soy sauce
• 15ml neutral-flavoured 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.
2. Step 2 — Prep ingredients
   Meanwhile, trim the beans and baby broccoli and cut into 5cm lengths. Peel the ginger and cut into very thin matchsticks or finely grate (cutting the ginger into thin matchsticks may take a little longer, but the resulting flavour makes it worth the effort). Thinly slice the spring onion on an angle. Cut the tofu into bite-size chunks.
3. Step 3 — Prep sauce
   Put 1 tbs kecap manis* and 2 tsp soy sauce in a bowl and whisk to combine.
4. Step 4 — Cook tofu
   Heat 2 tsp oil in a large deep frypan over medium heat. Cook the tofu, turning halfway, for 2 mins or until browned and heated through. Remove from the pan.
5. Step 5 — Stir-fry vegetables
   Heat 2 tsp oil in the same pan over high heat. Stir-fry the beans and baby broccoli for 3-4 mins until starting to soften. Add the ginger and stir-fry for 1 min or until fragrant.
6. Step 6 — Get ready to serve
   Add the tofu and sauce to the stir-fry and cook for a further 1 min or until hot and the vegetables are just tender. Divide the rice and stir-fry among bowls. Scatter over the spring onion and fried shallots to serve.

Allergens

Soy, Gluten, Sulphites, Wheat