Recipes
Date posted: 12/06/2020
Ingredients
| Tilda easy cook brown wholegrain rice or Tilda wholegrain basmati rice | 250g |
| Tofu, cubed and dried | 220g |
| Vegetable oil | 2 tbsps |
| Red chilli, finely chopped | 1 |
| Sugar snap peas | Large handful |
| Baby corn | Large handful |
| Broccoli florets | Large handful |
| Pak choi leaves | A few |
| Lemongrass stalk, bruised | 1 |
| Thumb ginger, finely grated | 1 |
| Clove garlic, crushed | 1 |
| Mirin | 4 tsps |
| Sesame oil | 2 tsps |
| Teriyaki sauce | 4 tsps |
Method
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- Cook the rice as per the instructions on pack.
- Heat the oil in large pan. Add the cubed tofu and cook for about five minutes until brown and crispy. Remove from the pan and set aside.
- Add the stir fry vegetables, chilli, sugar snap peas, broccoli, pak choi and lemongrass into the pan and cook over a high heat until the vegetables are cooked.
- Add the vegetables to the cooked rice and stir through the cooked tofu.
- Blend the ginger, garlic, mirin, sesame oil and teriyaki sauce together and stir into the hot rice.