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Tofu, veggie and chilli stir-fry

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegan
  • Vegetarian
  • High in protein
  • 2 serves veg or fruit

On the table in 25 minutes, this chilli tofu stir-fry is perfect for Meat-Free Monday. It’s gluten-free, too.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Tofu, veggie and chilli stir-fry


  • 450g Coles Nature’s Kitchen Firm Tofu, cut into 4cm pieces
  • 1 bunch baby pak choy, chopped
  • 200g snow peas, trimmed, halved
  • 2 x 250g pkts microwavable jasmine rice
  • 2 tbs chilli garlic sauce

Nutritional information

Per serve: Energy: 1874kJ/448 Cals (22%), Protein: 26g (52%), Fat: 12g (17%), Sat Fat: 3g (13%), Sodium: 319mg (16%), Carb: 55g (18%), Sugar: 5g (6%), Dietary Fibre: 3g (10%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a greased wok or large non-stick frying pan over high heat. Stir-fry tofu, in 2 batches, for 1-2 mins or until golden. Transfer to a plate.

  2. Step 2

    Reduce heat to medium-high. Stir-fry the pak choy and snow peas for 2 mins or until just tender. Heat the rice following packet directions.

  3. Step 3

    Add the sauce and 1/4 cup (60ml) water to the wok or pan and stir-fry for 1-2 mins or until the vegetables are just tender. Add tofu and stir-fry for 1-2 mins or until heated through. Divide rice and stir-fry mixture among serving plates.

Recipe tip

Got rice noodles in the pantry? Use them here instead of the microwavable rice.