BBQ Corn With Gochujang Chipotle Mayo
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4 tsp Thai Seasoning Blend
1 large brown onion, sliced
1 large bell pepper, diced
200g tenderstem broccoli
3 garlic cloves, finely sliced
1 green chilli, finely sliced
2 shallots, sliced
4 spring onion stalks, sliced
300g diced chicken breast
280g tofu sliced into strips
On a medium heat, lightly fry tofu slices with a generous spread of oil until golden brown.
In a wok on a medium heat, lightly fry the onions, chilli, shallots and garlic until lightly browned.
Add the peppers and stir fry for a further five minutes.
Add diced chicken and stir fry until chicken is cooked through.
Add broccoli and stir fry until soft.
Add the tofu.
Add the Thai Seasoning Blend and mix until evenly coated. Add salt and pepper to taste.
Serve with rice and spring rolls.