Green Curry Stir-Fry
By: Dr Rachel Enright
Method
- Add the cooked tofu, garlic, ginger, olive oil and curry paste to a medium size fry pan. Sauté for 2 minutes.
(You can find the Crispy Salt & Pepper Tofu recipe here or swap this with roughly 200g of firm tofu cooked until crispy.) - Next, add the veggies and tamari. Cook until veggies are slightly soft but still full of colour.
- Rinse the Slendier rice in a colander. Add to the veggie sauté.
- Serve and enjoy.
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