Chilli Jam Stir-Fry with Tofu and Bamboo
Ingredients
- 150g puffed tofu (or sub of choice)
- 100g bamboo shoot (or sub of choice)
- 2 tbs Thai Chilli Jam
- 0.25c vegetable stock (homemade Asian stock recipe in nightlights)
- 1 tbs light soy sauce
- handful Thai Basil leaves
Preparation
In a wok or pot add stock and bring to a simmer, add tofu and bamboo (or whatever you are using). Cover with a lid for 2 minutes.
Remove lid, add in chilli jam and stir fry on max heat for 1 min. Turn off heat, add in Thai basil, mix well. Serve with rice and an ice cold beer.
Tips
Puffed tofu and bamboo shoots go well together as the airy tofu absorbs a lot of the sauce and the bamboo offers a nice crunchiness.
Regular tofu, tempeh, asparagus, green beans, oyster mushroom varieties are all good substitutes.
