Method
- Cook the rice following packet instructions.
- Meanwhile, place the tofu and 2 teaspoons of corn flour in a large bowl and toss until the tofu is coated. Put the remaining 1 teaspoon of corn flour and 1 tablespoon of water in a small bowl and whisk until smooth.
- Heat 2 teaspoons oil in a large, deep frying pan or wok over medium-high heat. Cook the tofu, turning, for 5 minutes or until golden. Transfer to a plate and set aside.
- Add the remaining oil to the same pan and cook ginger and garlic for 1 minute or until fragrant. Add the vegetable mix and stir-fry for 2 minutes or until tender-crisp.
- Add the tofu, teriyaki sauce, ¼ cup (60ml) water and the corn flour slurry, stir-fry for 2–3 minutes, until the sauce has thickened.
- Divide the rice and stir-fry among bowls and sprinkle with sesame seeds to serve.
Serving tip
Serve with lime wedges and fresh red chilli.
Variations
Use white fish, salmon or chicken instead of tofu if preferred.
Cooking tips
If you press the tofu for approximately 15 minutes by placing it in between paper towels with a heavy object on top—such as a chopping board—it will remove any excess water and will allow it to absorb much more flavour
Money-saving tips
Use jarred minced garlic and ginger instead of fresh.
Storage tip
TO REFRIGERATE: Store stir-fry in a reusable container for up to 2 days. Reheat in the microwave until heated through to serve.
Nutrition tips
For extra protein, add chicken breast to the dish.
