This delicious VEGEtarian stir-fry is packed with flavour and will be on the table in less time than it takes to order take-away.
Prep time 10 mins
Cooking time 10 mins
Serves 4
- 2 tablespoons vegetable oil
- 500 g firm tofu, roughly crumbled
- 2 cloves garlic, crushed
- 1 tablespoon finely grated ginger
- 2 long red chillies, seeds removed, roughly chopped
- 200 g green beans, cut into 4 cm pieces
- 1 ½ tablespoons rice wine vinegar
- 1 tablespoon honey
- 3 teaspoons VEGEMITE
- 1 bunch Thai basil, leaves picked
- ¼ cup (40 g) cashews (roasted, unsalted)
- steamed jasmine rice, to serve
Heat a large wok or frying pan over high heat. Add oil and tofu and stir-fry for 5 minutes until starting to colour. Add garlic, ginger, chilli and beans. Stir-fry for 3 minutes until fragrant.
Mix rice wine vinegar, honey and VEGEMITE together in a small jug.
Pour mixture over the tofu in the wok and cook for a further 2 minutes, until sauce is slightly thickened and coats ingredients.
Stir in the cashews and basil. Divide between 4 bowls and serve with rice.
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