Tofu, vegetable and holy basil stir-fry

Photographer: Steve Brown

This healthy vegan stir-fry recipe is a brilliant blend of tofu, veggies, chilli and lots of Thai herbs – a great dinner for two.

Serves: 2

Time to make: 15 mins

Hands-on time: 5 mins

Ingredients

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3 red bird’s eye chillies
3 cloves garlic
2 tablespoons vegetable oil
150g firm tofu, cut into chunks
1 tablespoon light soy sauce
½ tablespoon dark soy sauce
½ tablespoon sugar
pinch of white pepper
½ onion, chopped
¼ red capsicum, sliced
¼ yellow capsicum, sliced
¼ cup green beans, cut into 2cm pieces
handful of holy basil/Tulsi leaves (if you can’t find these, substitute with Thai basil)
2 kaffir lime leaves, chopped
1¼ cups steamed jasmine rice, to serve

Instructions

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1 Using either a pestle and mortar, grind the chillies and garlic to a paste. Heat the oil in a wok set over a high heat. Add the chilli and garlic mixture and stir-fry for about 30 seconds, until nice and golden brown.

2 Now add the tofu, both soy sauces, the sugar and white pepper and cook, tossing everything around in the pan, for about 1 minute, until the tofu is well coated and has taken on a little colour from the sauces.

3 Once everything is mixed well, add the onion, capsicums and beans and cook for a further 30 seconds, all the while tossing the mixture together. Throw in the basil and lime leaves and stir-fry for a further 30 seconds. Serve immediately with jasmine rice.

Nutrition Info (per serve)

Calories 412 cal

Kilojoules 1724 kJ

Protein 12 g

Total fat 17 g

Saturated fat 1.4 g

Carbohydrates 49 g

Sugar 11 g

Dietary fibre 4.5 g

Sodium 630 mg

Calcium 76 mg

Iron 2.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.