Tofu Stir-Fry
with Rice
Looking for a tasty midweek dinner option? Try cooking up our Rapid Tofu Stir Fry in just 10 minutes for a balanced and tasty meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
280
Tofu
150
Green Beans
50
Soy Sauce
(Contains Cereals containing gluten, Soya)
25
Salted Peanuts
(Contains Peanut May contain Nuts)
1
Steamed Basmati Rice
1
Lime
1
Green Pepper
(May contain Celery)
1
Coriander
64
Sweet Chilli Sauce
Nutritional information
Utensils
Instructions
a) Halve the peppers and remove the core and seeds. Slice into thin strips. b) Drain the tofu, dry with kitchen paper and chop into roughly 2cm cubes. Roughly chop the coriander (stalks and all). Zest the lime then chop into wedges.
a) Heat a drizzle of oil in a large frying pan or wok over medium-high heat. Add the tofu and peppers. Stir-fry, 3-4 mins.
a) Lower the heat slightly and stir in the sweet chilli sauce and soy sauce. Stir-fry for another 2-3 mins until the peppers are just soft.
a) Meanwhile, cook the rice according to pack instructions.
a) Stir the lime zest, half the coriander and half the peanuts through the stir-fry.
a) Serve the rice in bowls topped with the veggie tofu stir-fryFinish with a scattering of the remaining coriander and peanuts and the lime wedges for squeezing over. Enjoy!
