This smart recipe goes from kitchen to table in just 20 minutes.
- Cook the rice according to the packet instructions.
- Meanwhile, preheat a wok over high heat. Divide garlic and ginger among the bowls of capsicum, carrot and zucchini, mushroom and spinach, and season. Divide the soy sauce between the mushroom and spinach.
- Add 1 tbs oil to the wok and stir-fry tofu for 3 minutes or until golden. In separate batches and adding 1 tbs oil at a time, stir-fry the capsicum, carrot, zucchini and mushroom for 1-2 minutes and the spinach for 30 seconds.
- Divide rice among 4 serving bowls, top with tofu and vegetables, then scatter with bean sprouts and sesame seeds. Serve with chilli sauce and any cooking juices, and garnish with coriander leaves.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set