Even when you're short of time, you can still pull together a delicious and healthy meal like this chili garlic tofu stir fry. It's packed with flavour, has just a few ingredients and can be ready in 15 minutes.
The sauce is a little spicy, salty and sweet and pairs wonderfully with some white and wild rice, but wholegrain rice will work great too if you're not pressed for time. This dish is also loaded with protein, iron, calcium and vitamin C, packing some essential nutrition in!
You can use your favourite garlic chili paste/sauce in this recipe - some are just garlic, chilies and salt, others may have a little added sugar or vinegar, or you could even use sriracha with some added chili flakes if that's what you've already got. I use this one and whilst it's labelled as a sauce, it's definitely more of a paste consistency, with visible flakes of chili - it has a great heat level and is super flavourful too.
Click here for printer-friendly version
Chili Garlic Tofu Stir Fry | Serves: 2-3 | Time: 15 mins
You'll need
- Chopping board
- Knife
- Wok
- Measuring spoons
- Saucepan
- Sieve
Ingredients
- 2/3 cup white & wild rice, uncooked
- 2 tbsp sesame oil
- 1 block firm tofu
- 200g tenderstem broccoli
- 200g green beans
- 1 tbsp chili garlic paste/sauce
- 3 tbsp soy sauce
- 1 tbsp agave syrup
- 1 tbsp toasted sesame seeds
Method
- Bring a pan of water to the boil and cook the rice according to packet instructions, then drain.
- Heat a large wok on a medium-high heat and then once hot, add the oil. Drain and cube the tofu then add to the pan and cook for about 5 minutes, moving the tofu about often to allow it to brown evenly.
- Remove the ends of the green beans and slice into 3 at an angle, then chop the tenderstem in half, add to the pan and cook for a few minutes then add the chili garlic paste, soy sauce and agave. Stir to ensure the sauce evenly coats the tofu and veg, cook for a few more minutes until the greens are tender.
- Serve up with the rice, sprinkle with sesame seeds and enjoy!
Cassidy xx
