Tofu and Vegetable Stir-Fry
Ingredients
- 1 pack @cauldronfoods firm tofu
- 1 courgette
- 1 carrot
- 70g bean sprouts
- 50g asparagus
- 50g tenderstem broccoli
- 50g shiitake mushrooms
- 2 sprigs of spring onion
- 1 red chilli
- 2 inch piece of ginger
- 2 garlic cloves
- 1-2 tbsp sesame oil
- 1-2 tbsp tamari
- 1-2 tbsp liquid coconut aminos
- 1-2 tbsp black & white sesame seeds
- 1 lime
Preparation
Prep all the veg and tofu first by draining the tofu, slicing it in half, wrapping it in a clean tea towel, and placing it under something heavy to draw out liquid for about 7-10 minutes.
Spiralize the courgette and carrot.
Cut the asparagus and broccoli into bite-sized pieces and slice the mushrooms in half.
Finely dice the ginger, chilli, and garlic and slice up the spring onion.
Cut the tofu into bite-sized cubes and marinate in the coconut aminos for 5 minutes.
Heat up a large wok and add a little sesame oil.
Flash fry the mushrooms first to caramelize them a little bit for about 5-8 minutes, then set them aside in a bowl.
In a separate smaller frying pan, heat it up and add some more sesame oil to fry the tofu, allowing for sticky, crispy edges.
While keeping an eye on the tofu and turning it occasionally to brown on all sides, begin stir-frying the remaining ingredients in the wok.
Start with the ginger, chilli, and garlic for 1 minute, then add the courgette and carrot noodles.
After 1-2 minutes, add the broccoli, and after another minute, add the asparagus.
Season everything with tamari.
Add the bean sprouts after a minute or so, then return the mushrooms to the wok.
Sprinkle over sesame seeds into the wok and cook until everything is just done, preferring it quite crunchy.
Serve the stir-fry and top with the crispy tofu, a sprinkling of more sesame seeds, and the spring onion.
