- 350g Tofu, 2 Tblsp oil, 250g broccoli, 250g sugar snap peas, 5cm ginger, 2 cloves garlic, 2 Tblsp soy sauce, 2 Tblsp sweet chilli sauce, 150ml vegetable stock, 1 Tblsp lime juice, 2 teasp brown sugar, handful of thai basil leaves
- Stirfry tofu with oil in a wok for 3 minutes. Remove tofu, add a little more oil. Stirfry ginger and garlic for 10 seconds, then add the veggies for 1 minute.
- Return the tofu to the pan, add stock, chilli sauce, soy sauce, lime juice and brown sugar. Cook for 1 minute, until veggies are cooked but crisp. Add thai basil leaves, and serve immediately with rice or noodles. ENJOY MMM!!!!!
Brands and product used
- Lee Kum Kee - Soy Sauce Gluten Free