Vietnamese Tofu RiceAugust 15, 2014
This vegetarian dish is chock full of Vietnamese flavours and tofu goodness.
Ingredients for two people
|2 tbs||vegetarian oyster sauce|
|2 tbs||rice vinegar (or white vinegar)|
|2 tbs||vegetable oil|
|1||red capsicum, chopped|
|1 bunch||spring onions, chopped|
|1 knob||ginger, finely chopped|
|3||garlic cloves, peeled & crushed|
|1||chilli, deseeded & diced|
|1 block||tofu, cubed|
|1 small handful||coriander, roughly chopped|
For the rice
Place the rice into a sieve and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clearer (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.
For the dressing
In a small bowl whisk together the oyster sauce, vinegar, and vegetable oil.
For the vegetables
Heat some vegetable oil in a wok to a high temperature. Add the capsicum, spring onions, ginger, garlic, and the chilli to the wok. Cook for 2 minutes. Add the dressing and the tofu and cook for a further minute. Stir through the coriander and remove the wok from the heat
Divide the noodles between bowls and serve the stir-fry on top. Enjoy!
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