Honey & Ginger Stir-fry with Tofu

PREP 10 MIN
•
COOK  20 MIN

DF

EF

GF

NF

VE

V

Number of servings
2
Ingredients

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

Methodbased on 2 servings
1

Wrap tofu in paper towel and press under a weight to remove water. Cut into cubes.

2

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.

3

Add carrot, sugar snap peas and ginger to wok and stir-fry for 2-3 minutes.

4

Add honey, soy sauce, spice and tofu and continue to stir-fry for a few minutes.

5

Divide rice between bowls, top with stir-fry, spring onions and chilli to serve.

Nutritional Informationper serving

Energy (kJ)

1793 kJ / 428 cals

Protein

26.2 g

Fat

17 g

Sat. Fat

2.4 g

Carbs

37.8 g

Sugar

17.6 g

Fiber

11.8 g

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