15-Minute Soy Sweet Chilli Tofu

Ingredients:

Tofu

  • 600g firm tofu, diced 2cm

  • 2 Tbsp cornflour

  • 1 tsp olive oil

  • 4 Tbsp lite sweet chilli sauce

  • 4 Tbsp reduced salt soy sauce

Slaw

  • 1 cucumber, cut in half lengthways & thinly sliced

  • 2 baby bok choy, thinly sliced

  • 350g slaw or shredded cabbage

  • 1 tsp chilli flakes

  • 2 tsp vinegar

  • 1 tsp sesame oil

Rice

  • 2 x 250g packs storebought precooked brown rice

To Serve

  • Coriander leaves

Directions:

  1. Pat tofu dry and dice 2cm. Add to a bowl, season with salt and gently toss together with cornflour, until well coated.

  2. Heat oil in a nonstick frypan on medium-high heat. Cook tofu for 6-8 minutes, tossing every few minutes, until golden on all sides. Add chilli and soy sauces, toss to coat and cook for a further 30 seconds, until sauce is sticky.

  3. Cut cucumber in half lengthways and thinly slice. Thinly slice bok choy. Place in a second bowl with slaw, chilli flakes (if using), vinegar and sesame oil. Toss together and season to taste with salt and pepper if needed.

  4. Squeeze rice in pack to separate grains. Tear top and microwave in pack for 2 minutes.

  5. Plate rice, slaw and tofu topped with coriander.

Tip: Instead of slaw, you can use any other salad veggies you have on hand, like grated carrot, shredded cabbage or lettuce.

Serves 4. Ready in 40 minutes. VEG: 3+ Serves per person

NUTRITION INFORMATION (Average Quantity Per Serving)

Energy 2188 kJ | 412 kcal | Protein 25.9 g | Fat, Total 10.5 g | Saturated Fat 1.8 g | Carbohydrate 50.5 g | Sugar 9.2 g | Sodium 930 mg

Claire Meirellesdinner, mains