Vegetable Stir Fry with Smoked Tofu and Basmati Rice

Yet another excellent way to use vegetables.
Stir fry them!

I am not that good at stir fries so my husband usually 'assists'.
Its teamwork - I slice and dice vegetables and put on the rice, he does the stirring and the frying.

Tonight we had vegetable stir fry with smoked tofu. It was very tasty.
To tell the truth... Tofu does not really appeal to me. But prepared well it is a great addition to the meal. Smoked Tofu is definitely the way to go.

Ingredients:
Basmati rice
Brown mushrooms, one red onion, tauge (bean sprouts), Chinese cabbage, one 'slab' of smoked tofu, 3 carrots, one cup of pineapple pieces
One tablespoon safflower oil
One tablespoon soy sauce
One tablespoon sweet chili sauce
Seasoning (salt & pepper)
Optional: Add a delicious vegetarian spring roll

Method:
Firstly, make the basmati rice. I usually make enough to serve three people - just follow the instructions on the box. I add the rice to boiling water, simmer on medium heat for 8 minutes then drain the water. Let it rest, covered, for 10 minutes and its ready to serve.

Heat up the spring rolls - any which way you like. I popped 4 cooked spring rolls into a preheated oven for about 10 minutes and timed it to be ready with the stir fry.

Slice the mushrooms and chop up the rest of the veggies and tofu
Heat the oil in a wok pan (if you have one, if not then just use a regular pan)
Add the onions and stir fry until slightly soft
Add the carrots, add the mushrooms, add the pineapple, add the tofu
Add the soy sauce, seasoning and sweet chili sauce
Stir fry for a few minutes then add the Chinese cabbage and lastly the bean sprouts.
Stir fry until the veggies are tender but not overcooked.

Serve with the basmati rice and enjoy!

Next time I think I might add some peanuts or cashew nuts...