Ingredients
- vegetable oil 1 tbsp
- ready-cooked basmati rice 250g pack
- garlic 1 clove, thinly sliced
- ginger thumb-sized piece, finely chopped
- red chilli 1, thinly sliced
- smoked tofu 100g, roughly chopped
- stir-fry baby vegetables 200g pack
- frozen peas 100g, defrosted
- soy sauce 1 tbsp
- sriracha to serve (optional)
Method
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Step 1
Heat the oil in a non-stick pan or wok and fry the rice for 5-10 minutes or until beginning to turn golden. Add the garlic, ginger and chilli, and cook for another 2 minutes. Meanwhile, put the tofu into a bowl and roughly mash.
-
Step 2
Tip the tofu and baby veg into the pan, and cook for 5 minutes or until beginning to char, and the veg is tender. Stir in the peas and soy sauce, and cook until the peas are heated through.
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Step 3
Divide between 2 plates and serve with sriracha drizzled over, if you like.
Nutritional Information
- Kcals 399
- Fat 14.7g
- Saturates 1.8g
- Carbs 49g
- Sugars 8.2g
- Fibre 7.8g
- Protein 13.9g
- Salt 1.8g
