Sweet chilli and coconut tofu with vegetables

Cooking Vegetarian Sweet chilli and coconut tofu with vegetables

No need to order take-away when you can cause a stir in the kitchen and teach the kids the art of Asian cooking!

Lables: Low sodium Vegan Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Pat tofu dry with paper towel. Cut into 1cm-thick strips. Combine sweet chilli sauce and coconut cream in a jug.
  2. Heat a large, non-stick wok over high heat. Add half the oil. Swirl to coat. Add half the tofu. Stir-fry for 2 to 3 minutes or until golden. Transfer to a plate. Repeat using 2 teaspoons oil and remaining tofu.
  3. Add remaining oil to wok. Stir-fry carrot for 2 minutes. Add broccolini, corn and stock. Toss to combine. Cover. Cook for 2 minutes or until vegetables are just tender. Add tofu and coconut cream mixture. Stir-fry for 1 to 2 minutes or until heated through. Add chopped coriander. Toss to combine. Top with coriander leaves. Serve with rice.

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350g packet firm tofu
2 tbsp sweet chilli sauce
3/4 cup light coconut cream
2 tbsp vegetable oil
2 medium carrots, peeled, sliced diagonally
2 bunches broccolini, trimmed, stems halved
115g baby corn, halved lengthways
1/4 cup Massel vegetable liquid stock
1/3 cup fresh coriander leaves, chopped
Fresh coriander leaves and steamed jasmine rice, to serve

Adv

Autors
Preparation time
20
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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