Thai-Inspired Crispy Tofu & Veggie Stir-Fry

By: Ashley Prendergast

Ingredients

300g tofu
1 cup rice and quinoa mix
1 bunch bok choy, halved
2 tbps cornflour or rice flour
Aromatics: 3 cloves garlic (minced), 1 inch ginger (grated), 1 green chili (sliced).
Vegies: Vegetables: ½ red capsicum (sliced), ½ onion (sliced), 1 small carrot (sliced), 1 cup cabbage (shredded).
Herbs: Handful of Thai basil, fresh coriander, and 2 spring onions
3 tbsp Lee Kum Kee Gluten-Free Soy Sauce
1 tbsp Rice Wine Vinegar
1 tbsp Brown Sugar
1 tsp sesame oil
Fresh lime, wedges

Toss the tofu cubes in cornflour and a pinch of salt. Pan-fry in a generous amount of oil over medium-high heat until golden and crispy on all sides. Set aside.
In a small bowl, whisk the soy sauce, rice wine vinegar, and brown sugar until the sugar dissolves.
In the pan, fry the onion, carrot, and capsicum for 3 minutes. Add the garlic, ginger, chili, and cabbage. Toss for another 2 minutes until the cabbage just starts to wilt.
Pour the sauce over the vegetables and add the Thai basil, corriander, and spring onions. Leave some corriander for garnish. Stir-fry for 60 seconds so the sauce thickens and coats everything.
Quickly sear the bok choy in the pan for the last minute until bright green and tender-crisp
Scoop the rice/quinoa into bowls. Arrange the crispy tofu around the edge, pile the stir-fried veggies next to it, and place the bok choy on top. Garnish with coriander, spring and a wedge of lime.