Crispy tofu and vegetable stir fry

(serves 4) 1 hour prep, 20 minutes cooking

(serves 4) 1 hour prep, 20 minutes cooking


 

Method

Cut the tofu into 2cm blocks and mix into the marinade.

Mix together the tofu coating and place the tofu pieces in the coating. After the tofu has been coated, shallow fry the it until the outside is crispy. Add the onions, pepper, tomatoes and mix in and stir for 2-3 minutes. Finish off by adding the broccoli and pak choi

Serve with either quinoa, noodles or rice (cooked to packet’s instructions).

 

Crispy tofu and vegetable stir fry

Ingredients:

Marinade:

2 tsp agave

3 tbsp soy sauce

2 garlic cloves, crushed and chopped

1cm fresh ginger, peeled and chopped

1 whole chilli, deseeded and chopped

Tofu coating:

50g cornflour

5 tbsps sesame seeds

Coconut oil for shallow frying

Onions

Broccoli

Cherry tomatoes

Pak Choi

Yellow Pepper

Block of tofu

Crispy tofu and vegetable stir fry

Ingredients:

Marinade:

2 tsp agave

3 tbsp soy sauce

2 garlic cloves, crushed and chopped

1cm fresh ginger, peeled and chopped

1 whole chilli, deseeded and chopped

Tofu coating:

50g cornflour

5 tbsps sesame seeds

Coconut oil for shallow frying

Onions

Broccoli

Cherry tomatoes

Pak Choi

Yellow Pepper

Block of tofu

 


 

Method

Cut the tofu into 2cm blocks and mix into the marinade.

Mix together the tofu coating and place the tofu pieces in the coating. After the tofu has been coated, shallow fry the it until the outside is crispy. Add the onions, pepper, tomatoes and mix in and stir for 2-3 minutes. Finish off by adding the broccoli and pak choi

Serve with either quinoa, noodles or rice (cooked to packet’s instructions).

 

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