Indonesian · Lunch, Dinner
Cap cay (mixed vegetable stir-fry)
Crunchy mixed vegetables and tofu stir-fried in a light garlic gravy.
- Calories
- 636 kcal
- Protein
- 34 g
- Carbs
- 74 g
- Fat
- 23 g
- Prep
- 10 min
- Cook
- 10 min
Per serving, for one person.
Contains: gluten, soy.
Ingredients
- 60 g Jasmine rice
- 170 g Firm tofu
- 70 g Cauliflower
- ¾ carrot Carrots
- 70 g Cabbage
- ¼ pepper Bell peppers
- 2 cloves Garlic
- ¾ tbsp Soy sauce (reduced salt)
- ¾ tbsp Cornflour
- ½ tbsp Sunflower oil
Method
- Cook the rice in a covered pan with water for 20 minutes.
- Heat the oil in a hot wok, fry the tofu for 5 minutes until golden, then set aside.
- Add garlic and the vegetables, stir-fry for 4 minutes until just tender-crisp.
- Return the tofu, add soy sauce and 80ml water, and the cornflour slurry, tossing until glossy.
- Serve over the rice.
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