RecipesServes 4



  • 1/4 cup ROSELLA Organic Sweet Chilli Sauce
  • 2 tbsp soy sauce
  • 1/2 chopped red chilli
  • 1 tsp ROSELLA Crushed Garlic
  • 1 tsp grated ginger
  • 2 tbsp oil
  • 200g firm tofu, cut into 3cm cubes
  • 1 onion, sliced
  • 1 large carrot, julienned
  • 1 red capsicum, julienned
  • 2 baby bok choy, roughly chopped
  • 1 cup bean sprouts
  • 2 cups steamed rice


  • Prepare sauce; combine sauce ingredients together in a small bowl and set aside.
  • Heat oil in a wok over medium-high heat and add the tofu. Cook for approximately 5 minutes tossing the tofu around the wok to evenly colour the tofu until golden brown. Remove from wok and set aside.
  • Add the onion, carrot, capsicum and bok choy to the wok and stir-fry for 3-4 minutes or until the vegetables are slightly soft. Add the sauce to the wok together with the tofu and bean sprouts, and cook for a further 2-3 minutes, stirring frequently until the sauce has coated all the vegetables and tofu.
  • To serve; place a heaped spoonful of steamed rice into each bowl and top with the sweet chilli tofu and vegetables. Serve immediately.

Helpful Tip

You can always replace the Tofu with your favourite protein!