Tofu, vegie and chilli jam stir-fry
3 - 5
PersonalPoints™ per serving
500 g, cut into 2cm cubes
1 bunch(es), baby variety, chopped
200 g, halved diagonally
1 tbs, Thai variety
- Heat 2 tsp sesame oil in a wok over high heat. Stir-fry tofu in two batches for 1-2 minutes or until golden. Transfer to a plate lined with paper towel.
- Heat remaining 2 tsp sesame oil in wok. Stir-fry bok choy, snow peas and corn for 2 minutes.
- Add chilli jam, soy sauce and ¼ cup (60ml) water and stir-fry for 1-2 minutes or until vegetables are just tender.
- Return tofu to pan and stir-fry for 1-2 minutes or until heated through.
ADD IT: Steamed jasmine rice.