Tofu and Vegetable Stir Fry
For a tasty, nutritious, balanced dinner try my Tofu and Vegetable Stir Fry
(This recipe makes 4 serves)
WHAT YOU NEED:
1 tablespoon Sesame Oil
1 block firm tofu, cut into small cubes and pat with paper towel
2 bunches broccolini, cut in to ~3cm pieces
2 large carrots, peeled and sliced in to small cubed
1 1/2 cups sugar snap peas
1 bunch bok choy or choy sum, washed and sliced
2 cups sliced mushrooms
1 heaped teaspoon fresh grated ginger
1 clove fresh garlic, crushed
OPTIONAL - 1/2-1 pack thin rice vermicelli noodles (depends how hungry you are or how many you’re cooking for)
Sauces: Approx. 1/2 cup Tamari, 1/2 cup Mirin, 1 large heaped tablespoon Chilli Jam or Sweet Chilli Sauce (add more of each if you prefer more intense flavours)
Garnish options: cashew nuts, sesame seeds, fresh coriander and fried shallots
WHAT TO DO:
1. Prepare tofu by dicing into cubes. Set aside.
2. Grate garlic and ginger and prepare veggies (as suggested or prepare them how you like them). Set aside.
3. Soak noodles in bowl of boiling water for a few minutes until soft and strain water out. Set aside.
4. Turn on a wok or large frying pan on medium heat
5. Add sesame oil and once heated, toss in tofu and fry until slightly browned. Remove and set aside.
6. Now add some more oil and the garlic and ginger. Gently cook for a minute.
7. Now turn up to a higher heat and throw in all of your veggies and keep tossing. If you don’t chop them too big they cook in a matter of minutes.
8. Add the sauces and toss through.
9. Add the tofu back in, then the noodles and toss it all again.
Serve up and garnish with your favourite add ons.
Enjoy xx
Romy Bursztyn
An Integrative Nutritionist, Health & Wellness Coach, Nutrition Educator, freestyle cook and home kitchen garden hobbyist.