Sweet Chilli And Coconut Tofu With Vegetables

No need to order take-away when you can cause a stir in the kitchen and teach the kids the art of Asian cooking!

The ingredient of Sweet Chilli And Coconut Tofu With Vegetables

• 350g packet firm tofu
• 2 tbsp sweet chilli sauce
• 3 4 cup light coconut cream
• 2 tbsp vegetable oil
• 2 medium carrots peeled sliced diagonally
• 2 bunches broccolini trimmed stems halved
• 115g baby corn halved lengthways
• 1 4 cup massel vegetable liquid stock
• 1 3 cup fresh coriander leaves chopped
• fresh coriander leaves to serve
• steamed jasmine rice to serve

The Instruction of sweet chilli and coconut tofu with vegetables

• pat tofu dry with paper towel cut into 1cm thick strips combine sweet chilli sauce and coconut cream in a jug
• heat a large non stick wok over high heat add half the oil swirl to coat add half the tofu stir fry for 2 to 3 minutes or until golden transfer to a plate repeat using 2 teaspoons oil and remaining tofu
• add remaining oil to wok stir fry carrot for 2 minutes add broccolini corn and stock toss to combine cover cook for 2 minutes or until vegetables are just tender add tofu and coconut cream mixture stir fry for 1 to 2 minutes or until heated through add chopped coriander toss to combine top with coriander leaves serve with rice

Nutritions of Sweet Chilli And Coconut Tofu With Vegetables

fatContent: 541 335 calories
saturatedFatContent: 19 5 grams fat
carbohydrateContent: 7 6 grams saturated fat
sugarContent: 71 9 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 17 9 grams protein
sodiumContent: n a

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