Sweet chilli tofu stir fry Be adventurous and give this sweet chilli tofu stir fry a go or you can also replace the tofu with the equivalent weight of fish or chicken if you prefer. Main Print this recipe Details Serves: 4 serves Nutrition per servingEnergy per serve: 2112kJProtein: 25gFat - total: 26g- Saturated: 4Carbohydrate - total: 37- Sugars: 11Dietary fibre: 11Sodium: 507mg Ingredients 1 x 350g pack of sweet chili flavoured tofu, cubed 1 brown onion, cut into wedges 1 carrot, chopped 1 red capsicum, chopped 1 green capsicum, chopped 6 medium mushrooms, sliced 2 bok choy, shredded 1 tbsp extra virgin olive oil 1/2 cup water 1 1/2 cooked brown basmati or doongara rice (1/2 cup of dry rice will triple in volume when cooked to 1 1/2 cups) 1/4 cup dry roasted cashews 1 tbspn salt reduced soy sauce 3 tbsp fresh coriander or parsley, chopped finely (optional) Method Chop all ingredients as per above. Cook rice according to the package instructions. Heat oil and add onion and carrot, cook, stirring for 2 minutes. Add capsicums and mushrooms, then add water. Cook stirring for another 2 minutes. Add tofu and bok choy. There should be a small amount of water in pan still; if not, add 1/4 cup extra. Stir then place a lid on the pan for 2-4 minutes until the tofu is warm and the bok choy wilted. Sprinkle with reduced salt soy sauce and stir. Serve 1/3 cup rice and 1/4 of the pan of tofu and veggies on each plate. Sprinkle each serve with 1/4 of the nuts and coriander or parsley.
