Sticky Sweet Chilli Tofu Bowls
Ingredients
- 1 cup white rice
- 1 red capsicum, sliced
- 2 cups white button mushrooms, sliced
- 1 cup baby corn, sliced
- 2 spring onions, chopped
- Large handful of coriander, chopped
For the tofu
- 300g silken tofu, chopped into cubes
- 1/2 cup corn flour
For the sweet chilli sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 chilli, finely chopped
- 2 garlic cloves, finely chopped
Preparation
Firstly cook your white rice and set aside.
In a large pan over medium heat add the capsicum, mushrooms and corn with a bit of olive oil and cook for 5-10 minutes until soft.
To make the sweet chilli sauce add all of the ingredients together and mix well and set aside.
Pour the corn flour into a bowl and coat the tofu cubes in the corn flour then place in a separate pan over medium heat with half of the sweet chilli sauce and cook for 1-2 minutes each side until golden.
Assemble your bowls by adding the rice, vegetables and tofu then pour over the remaining sweet chilli sauce and top with the spring onions and coriander.
Notes
Serves 2
