Sweet Thai Chilli Stir-Fry Recipe

I had a packet of sweet Thai chilli sauce and on it was an image of prawns and instructions, and since I had a craving for stir fry it got me thinking. How about I make it with some tofu I had in the fridge and used a sheet of Nori seaweed to make it fishy? And that’s what I did. Don’t be put off thinking tofu is bland, it can be made into something interesting and flavoursome! End result – delicious!

Sweet Thai Chilli Stir-Fry Recipe
Yield: 2 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 100 g of vermicelli rice noodles
  • 1 tbsp sunflower oil
  • 1 tbsp coconut oil
  • 150 g extra firm tofu
  • 1 red bell pepper
  • 1 medium union
  • 6 closed cap mushrooms
  • 120 g sweet Thai chilli sauce
  • 1 sheet Nori seaweed
  • 3½ oz of vermicelli rice noodles (about 1 cup)
  • 1 tbsp sunflower oil
  • 1 tbsp coconut oil
  • 5 oz extra firm tofu
  • 1 red bell pepper
  • 1 medium union
  • 6 closed cap mushrooms
  • 4 oz sweet Thai chilli sauce
  • 1 sheet Nori seaweed

Instructions

  1. Place the nests of rice noodles in a bowl and cover with boiling water, put to one side.
  2. Add the sunflower and coconut oil to a wok and bring to a high heat.
  3. Dice the tofu into bite size pieces and shallow fry. The tofu will spit but it will only take a few minutes for it to be crispy and golden. Remove the tofu and place on a plate with some kitchen paper to absorb excess oil and put to one side.
  4. In the same oil stir fry the red pepper cut into strips, the onion cut into strips and 6 mushrooms sliced.
  5. Add a packet of sweet chilli sauce and stir through.
  6. Cut a sheet of Nori finely and add to the sauce, and then add the tofu which you set to one side earlier.
  7. Add the rice noodles and mix well, and serve!

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