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Sweet chilli and coconut tofu with vegetables
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Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Elevate family cooking nights with homemade Asian favorites, bonding over delicious meals.
Ingredients:
  • 350g packet firm tofu
  • 44.00 gm sweet chilli sauce
  • 189.38 gm light coconut cream
  • 36.80 gm vegetable oil
  • 2 medium carrots, peeled, sliced diagonally
  • 2 bunches broccolini, trimmed, stems halved
  • 115g baby corn, halved lengthways
  • 63.75 gm vegetable liquid stock
  • 82.50 ml fresh coriander leaves, chopped
  • Fresh coriander leaves, to serve
  • Steamed jasmine rice, to serve
Instructions:
  • Dry off tofu using paper towel. Slice into 1cm-thick strips. Mix sweet chili sauce and coconut cream in a pitcher.
  • Preheat a spacious non-stick wok over high heat, then add half of the oil, swirling gently to coat the surface. Add half of the tofu and stir-fry for 2 to 3 minutes until golden brown. Transfer to a plate and repeat the process with 2 teaspoons of oil and the remaining tofu.
  • Pour the remaining oil into the wok. Stir-fry the carrot for 2 minutes. Add broccolini, corn, and stock. Mix everything well. Cover and cook for 2 minutes until the veggies are just tender. Stir in the tofu and coconut cream mix. Stir-fry for an additional 1 to 2 minutes until heated through. Mix in the chopped coriander. Sprinkle with coriander leaves and serve with rice.

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