Sweet Chilli Tofu Stir-Fry with Steamed Rice and Spring Onion

Updated at: Wed, 03 Apr 2024 12:34:27 GMT

Step 1

Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.

Step 2

Meanwhile, thinly slice the capsicum. Halve the carrot lengthwise and thinly slice on an angle. Cut the white part of the spring onion into 3cm lengths and thinly slice the green part. Crush or finely chop the garlic. Combine the sweet chilli sauce (see Make it yours), 1 tbs tomato sauce, 1 tbs soy sauce and 1 tsp white vinegar in a bowl.

Step 3

Quarter the tofu pieces. Heat 2 tsp vegetable oil in a medium deep frypan over medium heat. Cook the tofu for 2 mins each side or until golden and warmed through. Add the garlic and stir-fry for 30 secs or until fragrant. Remove from the pan.

Step 4

Heat 2 tsp vegetable oil in the same pan over high heat. Stir-fry the capsicum, carrot, white part of the spring onion and 1 tbs water for 3-4 mins until the veggies are tender but still with crunch. Add the tofu and sauce mixture and stir-fry for 30 secs or until warmed through. Remove the pan from the heat. Taste, then season with salt and pepper.

Step 5

Divide the rice and tofu stir-fry among bowls, scatter over the remaining spring onion and enjoy!

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