Tofu stir-fry with Asian greens, chilli and lemongrass

Serves: 4

Time to make: 25 mins

Ingredients

spray oil
400g firm tofu, diced in
2cm cubes
1 stalk lemongrass, trimmed, white part finely chopped
3 cloves garlic, thinly sliced
1 long red chilli, de-seeded, finely chopped
2 medium-sized carrots, peeled, cut in thin matchsticks
1 red capsicum, de-seeded, thinly sliced
1 bunch choy sum, trimmed
1 bunch (3 cups) Chinese broccoli, leaves and stems separated
2 tablespoons salt-reduced soy sauce
2 teaspoons sesame oil
2 cups cooked brown rice

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Instructions

Stay Awake

1 Spray a large wok with oil and set over a high heat. Add tofu in batches. Stir-fry for 2-3 minutes or until golden brown. Remove tofu from wok and set aside.

2 Return wok to high heat and spray lightly with oil. Add lemongrass, garlic and chilli. Stir-fry for 30 seconds or until fragrant. Add carrots and stir-fry for 2 minutes. Add capsicum and stir-fry for 1 minute. Add choy sum, broccoli leaves and stems and 2 tablespoons water. Stir-fry for 2-3 more minutes or until vegetables are tender-crisp.

3 Return tofu to wok. Add soy and sesame oil. Toss until well combined and heated through.

4 Divide rice among plates. Top with stir-fry and serve immediately.

Variations

Make it gluten free: Check tofu is gluten free.

Nutrition Info (per serve)

Calories 417cal

Kilojoules 1750kJ

Protein 20g

Total fat 12g

–Saturated fat 2g

Carbohydrates 50g

–Sugars 6g

Dietary fibre 9g

Sodium 340mg

Calcium 270mg

Iron 7mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.