Spicy orangeade tofu stir fry
https://www.coop.co.uk/recipes/spicy-orangeade-tofu-stir-fry
Make this takeaway classic at home with fizzy orange – the ideal cheat’s ingredient to add sweetness and flavour
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Feeds
4
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Ready in
25 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 62g
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Ingredients
- 200g Co-op jasmine rice
- 300ml can orangeade (don’t use a diet version for this)
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp Co-op tomato ketchup
- 1 tsp finely grated ginger
- 1 tbsp Co-op cornflour
- 396g firm tofu, cut into 3cm cubes
- 2 tbsp Co-op Irresistible cold pressed rapeseed oil
- 1 garlic clove, finely sliced
- 1 red chilli, finely sliced
- 4 spring onions, cut into 3cm pieces
- 1 large Co-op British carrot, peeled and cut into 5mm discs
- 1 red pepper, cut into 3cm chunks
- 150g pineapple, fresh or tinned, cut into 3cm chunks
- 150g Co-op frozen British garden peas
Method
- Cook the rice according to the pack instructions
- While the rice is cooking, mix the orangeade, soy sauce, rice vinegar, ketchup, ginger and cornflour in a small bowl
- Pat the tofu dry with a kitchen paper
- Heat 1 tbsp of the oil in a nonstick wok over a high heat, and stir-fry the tofu for 5 mins, until golden and crisp at the edges
- Transfer to a plate lined with kitchen paper and set aside
- Add the remaining oil to the wok and stir-fry the garlic, chilli, spring onion, carrot and pepper for 5 mins, until starting to soften
- Add the pineapple and orange sauce to the wok
- Simmer for 2-3 mins, or until slightly reduced
- Add the tofu back to the pan and cook for a further 2 mins, until heated through
- Stir in the peas and cook for 4 mins, then serve the stir-fry with the rice
