1. Heat 1 tbsp (15 mL) oil in a wok or large sauté pan set over high heat. Stir-fry tofu for 4 to 5 minutes or until golden brown. Transfer to plate.
2. Add the remaining oil to the pan. Add the onion, carrot, celery and red pepper. Stir-fry for 2 to 3 minutes or until tender crisp. Add the rice and browned tofu. Stir-fry for 2 minutes. Add the peas, Summer Fresh Thai Curry Sauce and soy sauce.
3. Stir-fry for 2 to 3 minutes or until rice is heated thoroughly. Garnish with basil.
Tip: Just as delicious with brown basmati rice.
Tip: This recipe is great for anyone following a gluten-free lifestyle.
Calories per serving: 384, Fat 13 grams, Cholesterol 0 mg, Sodium 782 mg, Carbohydrates 36 grams, Fibre 7.5 grams, Sugar 5 grams, Protein 10 grams