On the table in 25 minutes, this chilli tofu stir-fry is perfect for Meat-Free Monday. It’s gluten-free, too.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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.
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.
COOK. STORE. SAVE.
Got rice noodles in the pantry? Use them here instead of the microwavable rice.