Recipe: Sweet chilli tofu stir-fry
Add some spice to your New Year with these delicious and easy-to-make Oriental dishes
This is a fresh, fast and delicious meal. Use a variety of vegetables and for a non-vegetarian option add prawns, chicken or beef
What you'll need
3 tbsp rice bran oil
2.5cm fresh ginger, finely chopped
2 garlic cloves, finely sliced
3 spring onions, sliced
150g firm tofu, cubed and dried
1 large carrot, peeled and cut into matchsticks
200g sugar snap peas, halved
150g baby sweetcorn, halved lengthways
1 red pepper, sliced
2 baby pak choi
100g shiitake mushrooms, halved
2 tbsp light soy sauce
4 tbsp Thai Taste Sweet Chilli Dipping Sauce
1 tsp basil leaves
200g Thai Taste Rice Noodles, cooked
Coriander leaves, to garnish
Heat two tablespoons of the oil in a wok and add the ginger, garlic and spring onions. Fry for one minute, add the tofu and stir-fry for another two minutes, then remove to a plate.
Heat the remaining oil and stir-fry the carrots, sugar snap peas, sweetcorn, red pepper and mushrooms until the vegetables are beginning to soften, then add the pak choi, soy sauce, sweet chilli sauce and basil.
Return the tofu, ginger, garlic and spring onions to the wok and toss everything together. Serve immediately with cooked Thai Taste Rice Noodles and garnished with coriander.