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