Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons sesame oil
- 1 red onion, cut into thin wedges
- 2 cloves garlic , crushed
- 200grams green beans, halved
- 1 small red capsicum, sliced
- 300grams Macro Organic classic tofu, drained
- 1tablespoons kecap manis
- 1tablespoons soy sauce
- 1 fresh long red chilli, sliced
- 1/3 bunch basil, leaves picked
- 450grams white long-grain microwave rice, heated to serve
- 1/2 cup roasted salted cashews
Description
There's no need to sacrifice on powerful flavours if you're opting to go meat-free. This stir-fry is packed with nutritious vegetables, so it's an ideal weeknight dinner.
Method
Step 1 of 4
Heat ½ tbs oil in a large non-stick frying pan over medium high heat. Add onion and garlic and cook, stirring, for 3 minutes or until softened. Add beans and capsicum and cook, stirring, for 3 minutes or until vegetables are tender. Transfer to a bowl. Return pan to heat.
Step 2 of 4
Add remaining oil to pan. Add tofu and cook, stirring with a wooden spoon to break tofu into small pieces. Add kecap manis and soy and stir to combine.
Step 3 of 4
Add bean mixture to tofu along with chilli and cook, stirring, for 1-2 minutes or until heated. Remove from heat. Add ½ of the basil and toss to combine.
Step 4 of 4
Spoon rice into bowls. Top with tofu mixture, remaining basil and cashews. Serve.
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