Blackbean tofu stir fry, peanuts, capsicum, rice

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READY IN: 15 MINS

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.

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