SATAY VEGIE & TOFU STIR-FRY

PREP TIME: 10 MINS COOK TIME: 10 MINS SERVES 2 (AS A MAIN)

85g (1/3 cup) SunRice Doongara

Clever Low GI White Rice

1 Tbsp light peanut butter

3 tsp sweet chilli sauce or glutenfree sweet chilli sauce

3 tsp salt-reduced soy sauce or

gluten-free soy sauce

Juice of 1 lemon

2 tsp olive oil

250g pkt firm tofu, drained, patted dried with paper towel, cut into cubes

400g bag sliced mixed stir-fry

vegetables (see Cook’s Tip) 1 Tbsp water

Coriander leaves, to serve

1 Cook the rice in a small saucepan of boiling water, following packet directions, or until tender. Drain well.

2 Meanwhile, combine the peanut butter, sweet chilli sauce, soy sauce and lemon juice in a small bowl. Heat half the oil in a large non-stick wok over high heat. Add the tofu and stir-fry for 2 minutes or until light golden brown. Transfer to a plate.

3 Heat the remaining oil in the wok over medium-high heat.

Add the stir-fry vegetables and stir-fry for 2 minutes. Add the water, cover and cook for 1 minute, or until the vegetables are tender. Return the tofu to the wok with the peanut sauce. Cook, tossing, over heat for 1 minute or until heated through.

4 Divide the rice and stir-fry between shallow serving bowls. Top with coriander leaves and serve.

COOK’S TIP

Or, if you prefer, you can chop or slice up any remaining vegetables you have left in your fridge, making sure to use the same weight.

Add some sizzle to your

favourite vegetables