Tofu with mixed vegetables: 9.17g fat per serve

Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 30 minutes
Special options: Low fat, Vegetarian
Course: Lunch, Main
Favourite flavours: Easy recipes

Get out the wok and toss together this delicious meal in minutes!

Per serve:
819.03kJ
9.17g fat
1.33g sat fat

INGREDIENTS

300g firm tofu
Plain flour
2 tablespoons of oil
1 seeded and sliced red capsicum
1 thinly sliced onion
1 teaspoon grated ginger
1 crushed garlic clove
1 bunch trimmed broccolini
1 bunch quartered baby pak choy
100g trimmed sugar snap peas
¼ cup of vegetable stock or water
2 tablespoons low-salt soy sauce
1 tablespoon sweet chilli sauce
1 teaspoon sesame oil
Steamed rice, to serve

METHOD

Drain and slice tofu. Coat with plain flour, shaking off excess.
Heat oil in a wok or large frying pan on high. Fry tofu for 2-3 minutes, until crisp and golden. Drain on paper towel.
Reheat wok on high. Stir-fry capsicum, onion, ginger and garlic for 1 minute. Add broccolini, pak choy and sugar snap peas and stir-fry for 2 minutes.
Add ¼ cup of vegetable stock or water, soy sauce, sweet chilli sauce and sesame oil and stir-fry for a further 1 minute.
Return tofu to wok and toss together until heated through. Serve with steamed rice.

Top tip
Use a plastic bag to shake flour and tofu together to coat.

For more low-fat speedy stir-fries, see this week's Woman's Day (on sale April 6).

MESSENGER