Tofu Stir-Fried Rice

Ingredients

• 250 g Sunwhite Medium Grain Rice
• 3 tbsp Low-Sodium Soy Sauce
• 1.5 tbsp Honey
• 1 tbsp White Vinegar
• 300 g Tofu, cut into chunks
• 2 tbsp Sunflower Oil
• 2 clove Garlic, sliced
• 2 cm Ginger, sliced
• 2 Carrots, sliced into thin batons
• 300 g Broccoli, cut into small florets
• 1 Red Pepper, sliced into strips
• 1 tsp Corn Flour
• 1 Spring Onion, sliced
• 2 tsp Sesame Seeds
• 1 bunch Coriander, chopped

Method

1. Stir together the soy sauce, honey and vinegar in a bowl, then set aside.
2. Pat the tofu chunks dry, then season well. Heat half the oil in a wok or large frying pan over a high heat. Fry the tofu for 5 mins until golden, stirring occasionally.
3. Add the garlic and ginger and fry for 1 min more.
4. Tip the tofu mixture into a bowl, pour over half the soy dressing and set aside.
5. Add the remaining oil to the wok. Add the vegetables and cook for 5 mins until beginning to turn golden, then add a good splash of water and cook for 3-5 mins more until tender.
6. Stir the cornflour and 1 tbsp water into the remaining soy dressing, then tip into the wok and allow to bubble for 30 seconds, stirring to coat everything in the sauce.
7. Sprinkle over the spring onion, sesame seeds and coriander.
8. Serve with delicious SunWhite rice.