Honey & Ginger Stir-fry with Tofu
PREP 10 MIN•COOK 20 MIN
Number of servings
350g firm tofu
1 tsp sesame oil
1 carrot (medium) cut diagonally
150g sugar snap peas
1 tsp fresh ginger finely grated
1 tbs honey (rice malt syrup or maple syrup)
1 tbs soy sauce (or tamari if gluten free)
1⁄2 tsp Chinese 5 spice powder
3⁄4 cup (120g) pre-cooked brown rice cooked according to packet directions
2 spring onions thinly sliced diagonally
1 long red chilli thinly sliced diagonally
Wrap tofu in paper towel and press under a weight to remove water. Cut into cubes.
Heat oil in a wok or large non-stick frypan over medium heat and cook tofu, turning, for 5-8 minutes until golden and crisp. Set aside.
Add carrot, sugar snap peas and ginger to wok and stir-fry for 2-3 minutes.
Add honey, soy sauce, spice and tofu and continue to stir-fry for a few minutes.
Divide rice between bowls, top with stir-fry, spring onions and chilli to serve.
1793 kJ / 428 cals
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