Tofu, Snow Peas and Mushroom

Ingredients

250g jasmine rice
60ml peanut oil
600g firm tofu, drained, cut into 2cm cubes
2 tsp sambal or chili past
2 garlic cloves, finely chopped
400g fresh Asian mushrooms, sliced
300g snow peas, trimmed
60 ml kecap manis ( thick sweet soy sauce)

Method

Bring a large saucepan of water to the boil. Add the rice and cook for 12 minutes or until tender, stirring occasionally. Drain well.

Meanwhile, Heat a wok until very hot. Add 2 tb sp of the oil and swirl to coat. Stir-fry the tofu in two batches on all sides for 2-3 minutes or until lightly browned, then remove from the wok and transfer to a plate.

Pour the remaining oil into the wok, add the sambal oelek, garlic, Asian mushrooms, snow peas and 1 tb sp water and stir-fry for 1-2 minutes or until the vegetables are almost cooked but still crunchy.

Return the tofu to the wok, add the kecap manis and stir-fry for another minute or until heated through and combined.

Serve immediately with the stir-rr and rice.

(Serves : 4)