Rau Cu Xao Chay (Vietnamese Mixed Vegetable Stir-Fry with Tofu)
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Ingredients
- 400 g firm tofu, cubed
- 200 g broccoli, cut into florets
- 1 carrots, sliced
- 1 red pepper, sliced
- 2 garlic cloves
- 2 tbsp gluten-free soy sauce (tamari)
- 1 tsp caster sugar
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 479 kcal
- Protein
- 23.6 g
- Carbohydrate
- 70.6 g
- of which sugars
- 5.5 g
- Fat
- 9.5 g
- of which saturates
- 1.7 g
- Fibre
- 4.8 g
- Salt
- 1.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to the pack.
- 2
Pat the tofu dry and fry in a little oil until golden on all sides, then set aside.
- 3
Blanch the broccoli and carrot in boiling water for 2 minutes, then drain.
- 4
Fry the garlic in the pan for 30 seconds, add the pepper, broccoli, carrot and tofu and toss with the tamari and sugar for 2-3 minutes.
- 5
Serve with the rice.
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