Sweet And Spicy Tofu Stir Fry With Jasmine Rice Recipe

About this recipe

Experience the perfect balance of sweet and spicy with this tofu stir-fry paired with fluffy jasmine rice. This dish combines crispy marinated tofu with a medley of fresh vegetables like carrots, mooli radish, and cucumber, stir-fried to perfection in a flavorful sauce made from soy sauce, honey, and Chinese Five Spice. Packed with 42g of protein, this wholesome dinner not only satisfies your taste buds but also supports muscle recovery after an active day. The cooking process is straightforward, making it an ideal choice for intermediate cooks looking to whip up a nutritious and delicious meal within an hour. Serve this vibrant dish warm, and let the bold Chinese-inspired flavors bring excitement to your dinner table.

Ingredients

• 280G The Tofoo Co Naked Organic Extra Firm Tofu
• 1 Kg Jasmine Rice Thai Hom Mali, 1Kg
• 100 g Yorkshire English Carrots 100G
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 1 Piece Cucumber 1Pc
• - Amoy Dark Soy Sauce
• 100G Chinese Five Spice Pouch, 100G
• 50G Black Garlic Cloves, 50G
• 65G Natoora Root Ginger
• - Biona Capers In Olive Oil
• 250G Spanish Lemon Honey, 250G
• 200G Natco Coconut Flakes, 200G
• Bunch Spring Onion (Bunch)
• 100G Rajah Black Pepper Ground 100G
• 190 Ml Frylight 1 Cal Garlic Oil Cooking Spray

Instructions

1. 1. Drain and press the tofu for 15 minutes, then cut it into bite-sized cubes.
2. 2. Cook the jasmine rice according to package instructions and set aside.
3. 3. In a bowl, mix soy sauce, honey, chili flakes, Chinese Five Spice, cornstarch, and water to create a marinade.
4. 4. Coat the tofu cubes in the marinade and let them sit for 10 minutes to absorb the flavors.
5. 5. Heat a wok over medium heat and spray it with Frylight garlic oil spray.
6. 6. Add the marinated tofu to the wok and stir-fry for 5-7 minutes until golden and slightly crispy.
7. 7. Remove the tofu and set aside, then add olive oil to the wok and sauté minced garlic and ginger.
8. 8. Add thinly sliced carrots, mooli radish, and cucumber to the wok and stir-fry for 6-8 minutes.
9. 9. Stir in the cooked tofu and pour the remaining marinade into the wok, cooking until the sauce thickens.
10. 10. Finish with chopped spring onions and a sprinkle of ground black pepper for added freshness.
11. 11. Plate the jasmine rice and top with the sweet and spicy tofu stir-fry.
12. 12. Serve warm and enjoy this balanced and flavorful dish.