Sweet Chilli Tofu & Veggie Stir-Fry

Sweet Chilli Tofu & Veggie Stir-Fry

with Makrut Lime & Garlic Rice

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Who doesn’t love a stir-fry? If you’re a long-time lover of the signature mix of sweet, zesty, and salty, then you're going to love this simple stir-fry. With lightly marinated tofu teamed with seasonal veggies, this meal is bursting with colour and flavour.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


1 packet

jasmine rice

(May be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 bag

sugar snap peas





2 leaves

makrut lime leaves

1 knob




1 block

Chinese tofu

(ContainsSesame, Soy, Gluten)

1 packet

sweet chilli sauce

1 tub

sesame oil blend


1 packet

crispy shallots


Not included in your delivery

olive oil

1 tbs



1.25 cup

water (for the rice)

¼ tsp


1 tbs

soy sauce

(ContainsSoy, Gluten)

1 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3361 kJ
Fat33.6 g
of which saturates10.4 g
Carbohydrate93 g
of which sugars27 g
Dietary Fiber0 g
Protein27 g
Cholesterol0 mg
Sodium1431 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the garlic rice is cooking, trim the sugar snap peas. Thinly slice the carrot (unpeeled) into halfmoons. Thinly slice the capsicum. De-stem the makrut lime leaves and very finely slice. Grate the ginger (unpeeled). Zest the lime to get a generous pinch, then slice into wedges. TIP: Makrut lime leaves have a fibrous texture, so you want to cut them very finely!


Quarter each piece of Chinese tofu. Heat a drizzle of olive oil in a large frying pan over a mediumhigh heat. Add the tofu pieces and cook, tossing occasionally, until browned and warmed through, 4 minutes. Transfer to a plate.


Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the carrot and capsicum and cook, stirring occasionally, until lightly charred, 4 minutes. Add the sugar snap peas and cook until just tender, 1-2 minutes. While the veggies are cooking, in a small bowl, combine the makrut lime leaves, ginger, a generous squeeze of lime juice, the lime zest, sweet chilli sauce, sesame oil, soy sauce and water (for the sauce). TIP: Add a splash of water to speed up the cooking.


Reduce the heat to medium and return the tofu to the pan with the veggies. Add the sweet chilli sauce mixture and cook, stirring, until the veggies and tofu are well coated and fragrant, 1-2 minutes.


Divide the garlic rice between bowls. Top with the Chinese tofu and veggie stir-fry. Garnish with the crispy shallots and serve with any remaining lime wedges.