VEGETABLE PESTO STIR-FRY WITH RICE
PREP TIME: 10 MINS COOK TIME: 25 MINS SERVES 2 (AS A MAIN)
85g (1⁄3 cup) Doongara
Low GI Brown Rice
2 tsp olive oil
150g firm tofu, patted dry with
paper towel, cut into small cubes 1 clove garlic, sliced
400g pkt traditional stir-fry
vegetables (see Cook’s Tip) 1 bunch asparagus, woody ends trimmed, diagonally sliced
Lemon wedges, to serve
Basil leaves, to serve (optional)
Pesto
1 cup firmly packed basil leaves 1 Tbsp pine nuts
1 Tbsp finely grated parmesan Juice of ½ small lemon
2 tsp sweet chilli sauce or
gluten-free sweet chilli sauce 1 tsp olive oil
Freshly ground black pepper
1 Cook rice in a small saucepan of boiling water, following packet directions, or until tender.
Drain well.
2 To make pesto, put basil leaves, pine nuts, parmesan, lemon juice, chilli sauce and oil in a small food processor. Season with pepper. Process until finely chopped, scraping down the side of the bowl a few times.
3 Heat half the oil in a large non-stick wok over medium-high heat. Add tofu and stir-fry for
2-3 minutes, tossing often, until tofu is golden brown. Transfer to a plate. Heat remaining oil in wok. Add garlic, stir-fry veg and asparagus to wok. Stir-fry for
3-4 minutes or until the vegetables are tender-crisp.
4 Remove pan from heat.
Return tofu to wok with pesto. Toss to combine. Divide rice between shallow serving bowls. Top with pesto stir-fry and serve with lemon wedges and basil leaves, if using.
COOK’S TIP
If you prefer, you can use any leftover vegies you have to make up the 400g pkt stir-fry veg. ➤