Nutty veg and tofu stir fry
Frozen veggies are just as good as fresh, nutrition-wise and they’re used along with tofu in this stir fry for a tasty meal solution. Coated in a nutty peanut butter sauce and serve on top of steamed fragrant rice, this is a great low-cost dinner for the whānau.
Ingredients
Method
Ingredients
- 300g Pams Jasmine rice
- 450g tofu
- 2 tbsp Pams canola oil
- 1 tsp Pams crushed garlic
- 1 tsp Pams crushed ginger
- 1 tsp Pams crushed chilli (optional)
- 1 onion, finely sliced
- 2 cups Pams frozen chunky mixed veges
- 3 cups McCain frozen mixed vegetables or Value frozen mixed vegetables
- 3 cups Pams frozen whole baby green beans
- 2 tbsp soy sauce
- 3 tbsp Pams peanut butter smooth
Method
- Cook rice as per packet instructions.
- Meanwhile, cut the tofu into cubes and pat dry with a paper towel. Heat a tablespoon of oil in a large frying pan or wok over medium-high heat. Cook the tofu for a few minutes on each side or until golden brown. Remove from the pan and set aside.
- In the same frying pan heat the remaining oil. Add the garlic, ginger, chilli and onion and sauté until the onion begins to soften.
- Stir in the mixed vegetables and green beans and cook for a further 7-8 minutes or until the vegetables are almost tender.
- In a small bowl or jug, mix the soy sauce and peanut butter with a few tablespoons of boiling water until well combined. Add into the pan, along with the tofu, stir to coat, then cook for a further 4-5 minutes or until heated through. Serve the nutty veg and tofu stir fry with the cooked rice.
Top tip: Make this a satay-style stir fry by mixing in three-quarters of a cup of coconut milk instead of the water for a creamy nutty sauce.
Mince, chicken and prawns also make great substitutions for the tofu in this tasty recipe.