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    Tofu, vegetable & peanut fried rice

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    Tofu, vegetable & peanut fried rice

    Serves: 2


    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.  

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    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.  


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