Ingredients
500g firm tofu (soy bean curd)
cut into 6 x 1.5cm thick slices
3 tbsp soy sauce
1 tbsp oil spray
2 tsp olive oil
2 tbsp fresh ginger
finely grated
2 cloves fresh garlic
crushed
90g fresh red chilli
(2 whole), deseeded, finely chopped
½ cup fresh mushrooms
thinly sliced
1 green capsicum
(or red), de-seeded, cut into thin strips
1 cup green beans
ends trimmed, cut in half
2 tbsp teriyaki sauce
2 tbsp water
¼ cup fresh basil
(preferably Thai), shredded
2 individual Shallot
raw, peeled, thinly sliced
2 cups brown rice
boiled without salt, kept hot, for serving
Allergy Advice
Contains Gluten
Contains Soy
Equipment
- 1 oven
- 1 baking tray
- 1 baking paper
- 1 paper towel
- 1 large non-stick frying pan or wok
Instructions
- Preheat oven to 220C. Place tofu slices between several layers of paper towel. Press out excess water from tofu.
- Line a separate baking tray with baking paper. Cut tofu into cubes. Place on baking tray and toss with soy sauce. Spray tofu with oil and roast in pre-heated oven for 25 minutes, or until golden. Remove from oven and set aside.
- Heat oil in a large non-stick frying pan or wok over medium-high heat. Add ginger, garlic and chilli and cook for 1 minute, or until fragrant.
- Increase heat to high and add mushrooms and cook for 2-3 minutes.
- Add capsicum and beans and cook, tossing for 5 minutes, or until tender and crisp.
- Add teriyaki sauce, water, basil and roasted tofu. Cook to heat through.
- Sprinkle with shallots and extra basil, and then serve with the brown rice.
Notes
Variation
Try introducing some Asian greens to give it an extra boost of goodness. Bok Choy and Chinese broccoli work great here.
Storage
Any leftovers can be stored in an airtight container in the fridge for 1-2 days and reheated in the microwave.
