Ingredients
- Tilda easy cook brown wholegrain rice or Tilda wholegrain basmati rice 250g
- Tofu, cubed and dried 220g
- Vegetable oil 2 tbsps
- Red chilli, finely chopped 1
- Sugar snap peas Large handful
- Baby corn Large handful
- Broccoli florets Large handful
- Pak choi leaves A few
- Lemongrass stalk, bruised 1
- Thumb ginger, finely grated 1
- Clove garlic, crushed 1
- Mirin 4 tsps
- Sesame oil 2 tsps
- Teriyaki sauce 4 tsps
Method
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- Cook the rice as per the instructions on pack.
- Heat the oil in large pan. Add the cubed tofu and cook for about five minutes until brown and crispy. Remove from the pan and set aside.
- Add the stir fry vegetables, chilli, sugar snap peas, broccoli, pak choi and lemongrass into the pan and cook over a high heat until the vegetables are cooked.
- Add the vegetables to the cooked rice and stir through the cooked tofu.
- Blend the ginger, garlic, mirin, sesame oil and teriyaki sauce together and stir into the hot rice.
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