Serves 4

Ingredients

8oz / 225g / 1 cup brown rice
2 tbsp coconut oil
8oz / 225g / 1 cup smoked tofu, cubed
2 cloves garlic, crushed
2 tsp ginger, finely chopped
6oz / 170g / ¾ cup carrots, julienned
1 green pepper, cut into thin strips
1 red pepper, cut into thin strips
3½ oz / 100g / 0.4 cup baby corn, cut in half lengthwise
4½ oz / 130g / ½ cup chestnut mushrooms, sliced thinly
3½ oz / 100g / 0.4 cup green beans, cut on the diagonal

For the sauce:

2 tbsp light soy sauce
1tbsp apple juice
1 tbsp sweet chilli sauce (no added sugar, e.g. Trinity Hill Farms)
1 tbsp toasted sesame oil
1 tsp tomato puree

Preparation Method

1 Put the rice on to cook; if it’s ready early, keep it warm until your stir fry is cooked.
2 Combine all the ingredients for the sauce and mix well.
3 Prepare the tofu and the vegetables in advance.
4 Heat the coconut oil in a wok. Add the tofu, ginger and garlic and stir-fry for 1-2 minutes.
5 Add the carrots and pepper to the wok, and fry for another 2-3 minutes.
6 Add the mushrooms and baby corn, and cook for a few more minutes
7 Finally, add the green beans, and stir-fry for 1 minute until they turn bright green.
8 Pour over the sauce over the vegetables in the wok, stir through and cook for a couple more minutes.
9 Serve immediately, with the rice.