Sweet Soy Tofu & Veggie Stir-Fry
with Charred Corn Rice & Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
Ingredients
2
Garlic
1 tin
Sweetcorn
1 packet
Jasmine rice
1 packet
Parsley
1 packet
Sweet Chilli Sauce
1 packet
Crispy Shallots
1
Carrot
packet
Shredded Cabbage Mix
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy)
400 g
Firm tofu
(Contains: Soy May be present: Eggs, Sesame, Crustaceans)
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
Nutrition
Cooking Steps
• Finely chop garlic. Drain the sweetcorn. Heat a medium saucepan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • Reduce heat to medium, then add the butter, a dash of olive oil and half the garlic, and cook until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice carrot into half-moons. Cut plain tofu (see ingredients) into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, shredded red cabbage and the remaining garlic until tender, 2-3 minutes. Transfer to a bowl and cover to keep warm.
• When the rice has 10 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, cook tofu and sweet soy seasoning, turning occasionally, 4-5 minutes. • Remove pan from heat, then return veggies with sweet chilli sauce, soy sauce mix and the rice wine vinegar. Toss to combine.
• Divide charred corn rice between bowls. • Top with sweet soy tofu stir-fry and crushed peanuts. • Tear over parsley to garnish. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!
