Sweet Chilli Tofu Stir-Fry
with Veggies & Peanut Rice
Serve up a stir-fry loaded with all the good stuff! A colourful array of veggies and tasty tofu are tossed through a sweet chilli and oyster sauce for an easy dinner that tastes so much better than takeaway!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Sweet Chilli Sauce
1
Capsicum
1
Zucchini
1 packet
Mint
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1
Firm Tofu
(Contains: Soy; May be present: Gluten, Wheat, Sesame, Peanuts.)
1 packet
Ginger Paste
1 packet
Asian Greens
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Meanwhile, thinly slice carrot and zucchini into half-moons. • Thinly slice capsicum. • Pick and thinly slice mint leaves. • Cut plain tofu (see ingredients) into 2cm chunks. • In a medium bowl, combine oyster sauce, sweet chilli sauce, the soy sauce and the water. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, zucchini and capsicum, tossing, until tender, 3-4 minutes. • Add ginger paste and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm. • Return frying pan to medium-high heat with a drizzle of olive oil. When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Remove pan from heat. • Return veggies to pan, then add sweet chilli mixture, tossing to combine.
• Stir crushed peanuts through rice. • Divide peanut rice between bowls. Top with sweet chilli tofu stir-fry. • Garnish with mint to serve. Enjoy!
