A stir-fry like this one meets all your veggie needs and is easy to knock up on a Thursday after work
Ingredients
- 1 tablespoon vegetable oil
- 2 teaspoons curry powder
- 1/3 cup (95g) crunchy peanut butter
- 2 tablespoons sweet chilli sauce
- 165ml can coconut cream
- 2 teaspoons soy sauce
- 500g hard tofu
- 1 bunch choy sum
- 1 small red capsicum, thinly sliced
- 1/2 cup fresh coriander leaves
- Steamed white rice or Asian noodles, to serve
Method
- Step 1Heat half the oil in a small saucepan over medium heat. Add curry powder and stir until fragrant. Add combined peanut butter, sweet chilli sauce, coconut cream and soy sauce and stir until heated through. Set aside and keep warm.
- Step 2Drain tofu and pat dry with absorbent paper. Cut into 8 thick slices. Brush each slice on both sides with remaining oil. Cook on a heated grill plate, until browned on both sides and heated through.
- Step 3Meanwhile steam or stir-fry choy sum until just tender. Serve tofu with choy sum, drizzle with peanut sauce, top with capsicum and sprinkle with coriander.
- Low carb
- Lower gi
Nutrition
2180 kj
Energy
37g
Fat Total
11g
Saturated Fat
15g
Carbs (total)
All nutrition values are per serve
- Author: Jess Sly
- Image credit: Louise Lister
- Publication: Fresh Living
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