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!

Recipe «Sweet chilli and coconut tofu with vegetables» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.