Crispy tofu stir-fry with charred sugar snaps
serves
4
Crispy tofu stir fry with charred sugar snaps
There is no better way to hit the reset button (and fast!), than with this healthy, vegetarian tofu dish by Jamie Oliver.
Ingredients (11)
- 1 1/2 cups (300g) brown rice
- 350g firm tofu, cut into 3cm pieces
- 1 tbs peanut oil
- 60g roasted unsalted peanuts, chopped 2 tbs kecap manis (Indonesian sweet soy sauce)
- 1 long red chilli, seeds removed, thinly sliced, plus extra to serve
- 200g sugar snap peas
- 1 tbs sesame oil
- 4 spring onions, thinly sliced
- 2 tbs soy sauce
- 1 tbs fish sauce
- Juice of 1/2 lime, plus lime halves to serve Coriander leaves, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Cook the rice according to packet instructions, then drain and set aside. Pat the tofu dry with paper towel.
-
2.Heat peanut oil in a frypan over medium heat. Cook tofu, turning, for 8 minutes or until golden and crisp. Transfer to a bowl with nuts and kecap manis. Toss to combine.
-
3.Meanwhile, heat a separate frypan over high heat until smoking. Cook the sugar snap peas, turning, for 2-3 minutes until blackened and blistered.
-
4.Remove from frypan and set aside. Reduce heat to medium and add sesame oil. Add cooked rice to pan and cook, without stirring, for 2 minutes or until beginning to crisp.
-
5.Add the spring onions, chilli, soy sauce, fish sauce and lime juice. Toss well and cook for a further 1 minute or until fragrant.
-
6.Divide the rice among serving plates. Top with the crispy tofu and sugar snap peas and serve with extra chilli, lime halves and coriander leaves.
Reviews
Join the conversation
Log in Register