Spicy Tofu Stir Fry

Serves 2

As a non-meat eater, I’m obsessed with any tofu related dish. It’s a popular ingredient in my house and appears in many forms, from tofu scramble on toast to crispy tofu nuggets and everywhere in-between. For those that don’t share the same passion, you can substitute your favourite protein in this fiery one-pan stir fry. Home-cooked rice is always better, but I used the pre-cooked variety today to get lunch on the table in under 15 minutes.

250g Pack of Cooked Rice
200g of Firm Tofu
2 Tbsps of Neutral Oil
1 Carrot
200g of Tenderstem Broccoli
2 Cloves of Garlic
15g of Ginger
1/2 Red Chilli
2 Tbsp Sweet Chilli Sauce
1 Tbsp Soy Sauce
1 Lime
1 Spring Onion (optional)
Small Bunch of Coriander (optional)
1 Tsp Sesame Seeds (optional)

Heat the oil in a large frying pan or wok on medium-high heat. Slice the tofu into cubes and add to the pan. Fry, stirring often, for 3-4 minutes until golden brown.

Grate the carrot and add it to the pan along with the tenderstem broccoli. Cook for another 3-4 minutes.

Finely chop the ginger, garlic and chilli and add to the pan. Cook for a minute, then add the sweet chilli sauce, soy sauce and the juice of half the lime, saving the other half for garnish. Fry for an additional couple minutes, stirring often, while you cook the rice per pack instructions.

Slice your spring onion (optional), finely chop your coriander (optional) and scatter over the stir fry with the sesame seeds (optional). Serve with rice and the remaining lime wedges.