15 March 2024

Spicy Veg and Tofu Stir Fry

Name: Spicy Veg and Tofu Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 Red pepper; 1 Carrot; 1 Broccoli stalk; 3 Spring onions; 1tbsp Sesame oil; 1tbsp Cornflour; 1tbsp Ginger; 1tsp White rice vinegar; 1tbsp Maple syrup; 1tbsp Dark soy; 1tbsp Korean gochujang; 100ml Water; 150g Sushi rice; 250ml Water; 0.5tsp Fine salt; 1tbsp White rice vinegar; 250g Firm tofu; 2tbsp Olive oil; 1tbsp Cornflour; 2tbsp Sweet chilli sauce; 1tbsp Sesame seeds; Rocket

A spicy veggie tofu stir fry that can be made in 30 mins and adapted to any veggies in your box; carrots, broccoli, aubergine, green beans, peppers… make your pick and get cooking!

Substitutes:

No soy sauce? Use tamari instead.
No sushi rice? Serve with noodles or quinoa instead.

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 2

Ingredients:

1 Red pepper

1 Carrot

1 Broccoli stalk

3 Spring onions

For the sauce:

1 tbsp Sesame oil

1 tbsp Cornflour

1 tbsp Ginger (grated )

1 tsp White rice vinegar

1 tbsp Maple syrup

1 tbsp Dark soy

1 tbsp Korean gochujang

100 ml Water

For the rice:

150 g Sushi rice

250 ml Water

½ tsp Fine salt

1 tbsp White rice vinegar

For the tofu:

250 g Firm tofu (pat dry)

2 tbsp Olive oil

1 tbsp Cornflour

2 tbsp Sweet chilli sauce

For serving:

1 tbsp Sesame seeds

Rocket (or any leafy greens )

Recipe:

Prepare the sauce: In a mixing bowl, mix together the sesame oil, cornflour, ginger, rice vinegar, maple syrup, soy sauce, gochujang and water. Set aside.
Prepare the veggies: Slice the red pepper. Cut the carrot with a vegetable peeler to create thin ribbons. Slice the spring onions. Peel and cut the broccoli stalk into small cubes.
Cook the rice: Add sushi rice and water into a small saucepan. Bring to a simmer, then cover and cook over a low heat for 10 minutes. Turn off the heat and keep covered for another 10 minutes. Fluff the rice with a spoon and season with salt and vinegar.
Cook the tofu: Cut the tofu into small cubes. Place a frying pan over a medium heat and add olive oil. Add the tofu cubes and cornflour. Pan fry the tofu for 3-4 minutes, until lightly golden. Add the sweet chilli sauce and toss to coat. Remove from the pan and onto a plate. Set aside.
Cook the veggies: Place the same frying pan over a low heat and add the vegetables. Pan fry for 5 minutes tossing often then pour in the sauce. Add 200 ml water and the tofu cubes then cook for another 5 minutes.
Serve: Divide the rice into two bowls and top with the veggie stir fry and the sauce. Sprinkle with sesame seeds and serve with a side of rocket.