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Tofu, vegetable & peanut fried rice
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2 tsp reduced salt light soy sauce
3 tbsp Cooks’ Ingredients Sweet Chilli Sauce
10g piece ginger, peeled and grated
1 tbsp toasted sesame oil
250g pack microwaveable wholegrain rice
½ bunch salad onions, thinly sliced
100g Taifun Smoked Tofu, cut into small dice
300g pack butternut squash & edamame stir fry
20g salted peanuts, roughly chopped
5g coriander, chopped
1. Combine the soy sauce, sweet chilli sauce, ginger and 1 tsp of the sesame oil in a small bowl, then set aside. Cook the rice according to pack instructions.
2. Heat the remaining oil in a frying pan and fry the salad onions and tofu for 2 minutes. Add the stir fry vegetables and cook for 3-4 minutes, until piping hot.
3. Add the rice to the pan and stir fry for a further 1 minute. Transfer to plates, scatter with the peanuts and coriander and drizzle with the sauce.
Cook’s tip For a meaty alternative, try this recipe using a chicken breast instead of the tofu. Chop into small pieces and gently fry in an additional 1 tsp sesame oil before adding the salad onions.
Typical values per serving:
Vegetarian/vegan/1 of your 5 a day/source of protein