Stir-fried Tofu with Holy Basil
Method
Stir-fry the bird’s eye chillies and garlic in a heavy wok, using half the vegetable stock. Once fragrant, add the tofu, string beans, straw mushrooms and baby corn and cook for several minutes. Moisten with the remaining vegetable stock and season with soy sauce. Add sliced red chilli and holy basil. Remove from the heat and serve with brown rice.
Nutrition per serving
| Kilocalories | 106.98 kcal |
| Protein | 8 g |
| Carbohydrate | 12.89 g |
| Saturated Fat | 0.42 g |
| Total Fat | 2.87 g |
| Cholesterol | 1.65 mg |
| Dietary Fibre | 1.9 g |
Ingredients
- 5 bird’s eye chillies, chopped
- 4 cloves garlic, chopped
- 60 ml vegetable stock
- 140 g hard tofu, cubed
- 40 g string beans cut diagonally in 5 cm (2 inch) lengths
- 40 g straw mushrooms, halved
- 40 g baby corn cut diagonally in 5 cm
(2 inch) lengths - 1 red chilli, seeded and finely sliced
- 1 Tbsp soy sauce
- 2 handfuls holy basil leaves
