Sweet Chilli Tofu Stir-Fry
This stir-fry recipe is a delightful mix of flavors and textures that come together beautifully in every bite. Fresh ginger, garlic, and spring onions infuse the dish with aromatic goodness, while the vegetables bring vibrant colors and crunchiness. The addition of tofu adds a satisfying heartiness to the dish, complemented by the sweet and tangy flavors from the Thai Sweet Chilli Dipping Sauce. Served over a bed of cooked rice noodles, this stir-fry is a quick and easy meal that will surely satisfy your taste buds.
— Constant Cookbook
Ingredients
- 2.5cm fresh ginger, finely chopped
- 2 garlic cloves, finely sliced
- 3 spring onions, sliced
- 150g firm tofu, cubed and dried
- 1 large carrot, peeled and cut into matchsticks
- 200g sugar snap peas, halved
- 150g baby sweetcorn, halved lengthways
- 1 red pepper, sliced
- 2 baby pak choi
- 100g shitake mushrooms, halved
- 2 tbsp light soy sauce
- 4 tbsp Thai Taste Sweet Chilli Dipping Sauce
- 1 tsp Thai Taste Thai Basil Leaves
- 200g Thai Taste Rice Noodles, cooked
- Coriander leaves, to garnish
Instructions
- Heat 2 tablespoons of the oil in a wok and add the ginger, garlic and spring onions. Fry for 1 minute, add the tofu and stir-fry for another 2 minutes, then remove to a plate.
- Heat the remaining oil and stir-fry the carrots, sugar snap peas, sweetcorn, red pepper and mushrooms until the vegetables are beginning to soften, then add the pak choi, soy sauce, sweet chilli sauce and basil.
- Return the tofu, ginger, garlic and spring onions to the wok and toss everything together. Serve immediately with cooked Thai Taste Rice Noodles and garnished with coriander.
Yield
Serves 4
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