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Recipe  •  1 November 2022

 

Tofu & Basil Stir-fry

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.

Feature Title

The Vegemite Cookbook
Tastes like Australia! Over 40 recipes for celebrating and sharing Australia’s iconic and beloved spread: VEGEMITE. Winner: Best Corporate Brand Cookbook at the International Gourmand Awards.
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