Healthy Tofu and Vegetable Stir Fry
Ingredients
- 1 inch knob of ginger minced
- 2 garlic cloves minced
- 2 spring onions (plus more for garnish)
- 1 red chilli
- 1/2 purple cabbage
- 1 small broccoli head
- 1 bunch of kale
- Any other greens you have (silverbeet, Bok Choi)
- 1/2 block firm tofu/tempeh
- Sesame oil
- Coconut aminos/tamari
Sauce
- 2 tbsp white miso
- 2 tbsp almond butter
- 2 tbsp coconut aminos/tamari/soy (maybe start with 1tbsp if using soy or tamari)
- Squeeze lime
- 1 tsp sesame oil
- 2 tbsp hot water (approx)
Preparation
Heat 1 tbsp coconut oil in a large stir fry pan.
Add in the garlic, ginger, chilli and spring onions on low to medium heat until fragrant (a couple of mins).
Add in the cabbage and broccoli and turn up to medium heat and sauté for about 5 minutes until cabbage is slightly soft.
Add in kale, coconut aminos and sesame oil and sauté until kale has wilted.
For the Tofu - in a separate pan heat 1 tbsp coconut oil and wait until hot. Add in the tofu and sauté on medium heat with a sprinkle of salt until crispy. Pour in 1 tbsp coconut aminos and cook for a further 2 minutes or until crispy.
For the sauce; add all the ingredients except water and whisk until smooth adding 1 tbsp water at a time until it’s reached a smooth but still slightly thick consistency.
Add your veggies and tofu into a bowl and drizzle sauce on top. Garnish with some raw spring onion, coriander, seeds and chilli and ENJOY
