A delicious vegan dish of crispy fried cubes of tofu with a colourful mix of stir fried vegetables and a tasty dressing. Perfect with our Wholegrain Basmati rice for an extra source of fibre.
Tildalious tip: This delicious dish is also perfect served with our Wholegrain Basmati and Quinoa and adds an extra tasty crunch!
Ingredients
Method
Tilda Wholegrain Basmati rice
220g tofu, cubed and dried
2 tbsps vegetable oil
1 red chilli, finely chopped
Large handful sugar snap peas
Large handful baby corn
Large handful broccoli florets
A few pak choi leaves
1 lemongrass stalk, bruised
1 thumb ginger, finely grated
1 clove garlic, crushed
4 tsps Mirin
2 tsps sesame oil
4 tsps Teriyaki sauce
220g tofu, cubed and dried
2 tbsps vegetable oil
1 red chilli, finely chopped
Large handful sugar snap peas
Large handful baby corn
Large handful broccoli florets
A few pak choi leaves
1 lemongrass stalk, bruised
1 thumb ginger, finely grated
1 clove garlic, crushed
4 tsps Mirin
2 tsps sesame oil
4 tsps Teriyaki sauce
- Heat the oil in large pan. Add the cubed tofu and cook for about 5 minutes until brown and crispy. Remove from the pan and set aside
- Add the stir fry vegetables, chilli, sugar snap peas, broccoli, pak choi and lemongrass into the pan and cook over a high heat until the vegetables are cooked
- Heat the Tilda Wholegrain Basmati rice as per pack instructions. Add to the vegetables and stir through the cooked tofu
- Blend the ginger, garlic, mirin, sesame oil and teriyaki sauce together and stir though the hot rice
