Behind every great stir-fry, there's got to be a great sauce! This one has sweet chilli, fresh ginger, garlic, soy and sesame oil, and it's a knockout. Toss it through tofu and a medley of veggies for a fast and easy weeknight winner.
Always refer to the product label for the most accurate ingredient and allergen information.
Chinese tofu(ContainsSesame, Soy, Gluten)
sweet chilli sauce
sesame oil blend(ContainsSesame)
mixed sesame seeds(ContainsSesame)
crushed peanuts(ContainsPeanutsMay be presentTree Nuts, Gluten, Milk, Sesame, Soy)
water (for the rice)
water (for the sauce)
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the water (for the rice) and the salt and bring to the boil. Add the jasmine rice, stir, then cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Thinly slice the brown onion. Thinly slice the zucchini into half-moons. Trim the snow peas. Finely grate the ginger. Quarter each piece of Chinese tofu.
In a small bowl, combine the ginger, soy sauce, sweet chilli sauce, water (for the sauce), remaining garlic and 1/2 the sesame oil blend. Heat a medium frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu pieces and cook, tossing occasionally, until browned and warmed through, 4 minutes. Transfer to a plate.
Wipe out the frying pan and return to a medium-high heat with the remaining sesame oil blend and a drizzle of olive oil. When the oil is hot, add the carrot and onion and cook until slightly softened, 3 minutes. Add the zucchini and cook until softened, 3 minutes. Add the snow peas and the ginger-soy mixture and cook until tender, 1-2 minutes. Remove from the heat, add the tofu and stir to coat.
Divide the garlic rice between bowls and top with the ginger-soy veggies and Chinese tofu. Garnish with the crushed peanuts and toasted sesame seeds.