Salad onion, tofu & sugar snap stir fry
This vegan recipe makes good use of store-cupboard ingredients for a flling and fragrant midweek meal. Stir frying the salad onions removes any sharp edges, while sugar snaps add a touch of sweetness.
- CourseMain meal
- Prepare5 mins
- Cook15 mins
- Total time20 mins
- 300g jasmine rice (or basmati)
- 2 x 125g pack Trimmed Salad Onions
- 40g ginger, peeled and finely grated
- 1 tsp chilli flakes
- 4 tsp sesame seeds
- 6 tsp caster sugar
- 6 tbsp light soy sauce
- 2 tbsp Vegetable oil
- 200g pack trimmed sugar snap peas
- 280g firm tofu, cut into 1-2cm cubes
Cook the rice according to pack instructions. Meanwhile, finely slice 4 salad onions and put them in a bowl with the ginger, chilli fakes and sesame seeds. Whisk in 4 tsp sugar, 4 tbsp soy sauce and 2 tbsp water; set aside.
Heat the oil in a wok over a high heat. Cut the remaining salad onions into 4cm batons, then throw these, the sugar snaps and remaining 2 tsp sugar into the wok. Fry, stirring, for 3 minutes until soft and sweet. Add the remaining 2 tbsp soy sauce, stir, then transfer to a bowl. Return the wok to the heat and cook the tofu for 2 minutes, then add the contents of the bowl to the pan and toss to coat. Turn off the heat but let the aromatics sizzle away in the residual heat for 1 minute while you divide the rice and stir fried vegetables between bowls. Add the tofu and its fragrant sauce to serve.
Typical values per serving when made using specific products in recipe