Sweet Chilli Tofu Stir Fry
3 tbsp canola oil
1 large brown onion, chopped
2 cloves garlic, minced
500 g extra firm tofu, cut into 2cm cubes
1 large red capsicum, sliced into thin strips
1 large green capsicum, sliced into thin strips
2 large carrots, thinly sliced
2 cups red cabbage, grated
1 tbsp cornflour
2 tbsp honey
2 tbsp soy sauce, reduced salt
4 cups cooked brown rice
2 spring onions, sliced
1 cup coriander, chopped (optional)
¼ cup sesame seeds to top (optional)
Cook the onion over high heat in a wok with the 2/3 of the oil until translucent, then add the garlic until fragrant.
Stir through both varieties of capsicum, cabbage and carrot, until firm but still cooked.
In a separate pan, fry the tofu over high heat in the remaining oil until golden brown.
Add the tofu to the vegetable mix on medium heat. Add the soy sauce, honey, corn starch and stir through for 5 minutes.
Top with the shallots, coriander and sesame seeds.
Serve in separate bowls over approx. 1/2 cup of brown rice.
Serving Size 250g
- Amount Per Serving
- % Daily Value *
- Total Fat 10.1g16%
- Saturated Fat 1.2g6%
- Sodium 177mg8%
- Total Carbohydrate 34.1g12%
- Dietary Fiber 5.5g22%
- Sugars 8g
- Protein 12.9g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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