Blackbean tofu stir fry, peanuts, capsicum, rice
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INGREDIENTS:
Tofu
Blackbean sauce
Peanuts & shallot mix
Jasmine rice
Capsicum
Chinese broccoli
Yellow squash
PANTRY STAPLES: Cooking oil
ALLERGENS: Onion, wheat, peanut, soy, garlic
DIETARY INFORMATION:
Blackbean sauce: Ingredients: Light soy, vegetarian oyster sauce, fermented black beans, garlic, spices, sugar, cornstarch. Contains: Wheat, soy, garlic
Peanut & shallot mix: Ingredients: Peanut, shallot, spice, oil. Contains: onion and nuts (peanut)
METHOD:
1. Prepare the ingredients: Wash the vegetables. Chop the chinese broccoli into 10cm lengths. Slice the capsicum. Chop the yellow squash into wedges. Slice the tofu.
2. Cook the rice: Bring a medium saucepan of water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked, strain the rice through a sieve.
3. Cook the black bean tofu stir fry: Meanwhile, heat a splash of oil in a medium frying pan over medium heat. Add the sliced tofu and cook until lightly browned. Add the capsicum, yellow squash, and chinese broccoli. Cook for one minute. Add the blackbean sauce and toss to combine.
4. To serve up: Divide the rice and blackbean tofu stir fry between serving plates. Sprinkle with the peanuts and shallots.