New Year Rainbow Vegetable and Tofu Stir Fry

Ingredients

• 150 g dry white rice
• 1 tbsp neutral oil
• 150 g firm tofu cut into 1.5 cm cubes
• 1 red onion thinly sliced
• 2 carrots thinly sliced
• 200 g broccoli cut into florets
• 1 clove garlic crushed
• 1 x 2cm piece of ginger grated
• 1 red capsicum thinly sliced
• 200 g Chinese cabbage thinly shredded
• 100 g button mushrooms thickly sliced
• 2 tbsp Lee Kum Kee Hoi Sin Sauce
• 2 tbsp soy sauce
• 2 tbsp chopped fresh coriander
• Extra water for cooking

Method

1. Marinate tofu in 1 tbs each of Lee Kum Kee Hoi Sin Sauce and soy sauce for 30 minutes in a bowl
2. Cook rice in boiling water for 10 minutes strain and set aside.
3. Add oil to heated wok. Stir fry tofu with onion, garlic, ginger, mushroom and carrot for three minutes. Set aside on plate.
4. Cook capsicum and broccoli for approx 3 minutes in wok until tender adding a small amount of water to assist.
5. Add the other vegetables and tofu back into the wok and stir in remaining hoi sin and soy sauce. Add the Chinese cabbage. Heat through for about 2 Minutes.
6. Plate up and garnish with chopped coriander. Serve with rice.

Product used in recipe

• LEE KUM KEE - LKK HOI SIN SAUCE 240G