Here’s a family dinner that packs a punch. This chilli tofu stir-fry is filling and flavoursome.
Serves44
Cook time20 mins20 minutes
Prep time5 mins5 minutes
Ingredients
2 gold sweet potatoes, peeled, cut into thick matchsticks
4 spring onions, thinly sliced
1 bunch baby bok choy, trimmed
1 bunch baby broccoli, halved lengthways
500g pkt firm tofu, cut into large pieces
1 tbs salt-reduced soy sauce
1 1/2 tbs sweet chilli sauce
1/4 tsp chilli flakes
Coriander sprigs, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Spray a wok or large non-stick frying pan with olive oil spray and place over high heat. Add the sweet potato and cook, stirring occasionally, for 8-10 mins or until just tender. Transfer to a bowl.
Step 2
Spray wok or pan with more olive oil spray. Add the spring onion to the wok or pan and cook for 1 min. Add the bok choy and baby broccoli and stir-fry for 3-4 mins or until tender-crisp. Add the tofu and sweet potato and toss to combine.
Step 3
Reduce heat to low and cook for 1-2 mins or until tofu is golden. Add the soy sauce, sweet chilli sauce and chilli flakes and stir until heated through.
Step 4
Divide the stir-fry among serving bowls. Sprinkle with coriander sprigs to serve.
2 gold sweet potatoes, peeled, cut into thick matchsticks
4 spring onions, thinly sliced
1 bunch baby bok choy, trimmed
1 bunch baby broccoli, halved lengthways
500g pkt firm tofu, cut into large pieces
1 tbs salt-reduced soy sauce
1 1/2 tbs sweet chilli sauce
1/4 tsp chilli flakes
Coriander sprigs, to serve
Description
Here’s a family dinner that packs a punch. This chilli tofu stir-fry is filling and flavoursome.
Method
Step 1
Spray a wok or large non-stick frying pan with olive oil spray and place over high heat. Add the sweet potato and cook, stirring occasionally, for 8-10 mins or until just tender. Transfer to a bowl.
Step 2
Spray wok or pan with more olive oil spray. Add the spring onion to the wok or pan and cook for 1 min. Add the bok choy and baby broccoli and stir-fry for 3-4 mins or until tender-crisp. Add the tofu and sweet potato and toss to combine.
Step 3
Reduce heat to low and cook for 1-2 mins or until tofu is golden. Add the soy sauce, sweet chilli sauce and chilli flakes and stir until heated through.
Step 4
Divide the stir-fry among serving bowls. Sprinkle with coriander sprigs to serve.
