Stir Fry Veges with Tofu
Ingredients
1/4 cup salt reduced vegetable stock
2 tablespoons sweet chilli sauce
2 tablespoons mushroom oyster sauce
1 teaspoon sesame oil *
1 teaspoon olive oil
1/3 cup raw cashews
1 red onion, cut in thin wedges
2 garlic cloves, crushed
2-3cm piece ginger, peeled and finely chopped
1 bunch asparagus, trimmed and cut into 5cm pieces
1 bunch baby bok choy, trimmed, stems chopped and leaves separated
100g snow peas, trimmed
200g firm tofu, drained and cut into 1cm cubes
steamed brown rice to serve
* can use olive oil
Preparation Method
1- combine stock, sauces and sesame oil in a jug. Set aside.
2- Heat a wok over high heat. Swirl 1 teaspoon oil around wok. Add cashews and stir-fry until golden. Transfer to a plate. Set aside.
3- Heat remaining oil in wok. Add onion. Stir-fry for 2 minutes or until tender. Add garlic, ginger, asparagus and bok choy stems. Stir-fry for 1-2 minutes until just tender.
4- Add bok choy leaves, snow peas and sauce mixture. Toss to combine. Cover and cook for 1 minute. Add tofu and stir-fry until hot. Toss through cashews and serve with steamed brown rice.
SERVES 4
©. Reproduced under licence from the copyright owner, Sanitarium Health Food Company. www.sanitarium.com.au
