Sweet Chilli Tofu Stir fry

GREEN ACT/SA / EVERYDAY NSW

Makes 8 serves Secondary schools

Makes 10 serves Primary schools

Ingredients:

• 2 tbsp Canola oil
• 1 large brown onion, chopped
• 2 cloves garlic, minced
• 1 tbsp extra canola oil
• 500g extra firm tofu, cut into 2cm cubes
• 1 large red capsicum, sliced into thin strips
• 1 large green capsicum, sliced into thin strips
• 2 large carrots, thinly sliced
• 2 cups red cabbage, grated
• 1 tbsp cornflour
• 2 tbsp honey
• 2 tbsp of soy sauce, reduced salt
• 4 cups cooked brown rice, (cooked according to directions)
• 2 spring onions (scallions), diced
• 1 cup coriander, chopped (optional)
• ¼ sesame seeds to top (optional)

Method:

1. Cook the onion over high heat in a wok with the 2 tbsp oil until translucent, then add the garlic until fragrant.
2. Stir through both varieties of capsicum, cabbage and carrot, until firm but still cooked.
3. In a separate pan, fry the tofu over high heat in the extra oil until golden brown
4. Add the tofu to the vegetable mix on medium heat. Add the soy sauce, honey, corn starch and stir through for five minutes
5. Top with the shallots, coriander and sesame seeds.
6. Serve in 6 separate bowls over about 1/2 cup of the brown rice.

Variations: Depending on the season, try adding Bok Choy, yellow capsicum, Chinese cabbage or Chinese broccoli for colour and variety.

Tips: The cornflour is used to thicken the sauce, ensure it’s dissolved through the sauce before turning the heat off.

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