Free Healthy Recipe - Easy steamed tofu stir fry

Dairy free, Gluten free, Low carbohydrate, Low GI, Low sugar, Wheat Free

Image by Jerry Colley

This new recipe was developed for spring for followers of The Greengrocer's Diet
I use this method every time I make a stir fry, simply because it keeps the vegetables fresh and crisp.

375 grams firm tofu, cubed
2 cm ginger, peeled knob
3 cloves garlic, peeled and diced
2½ tbs tamari
1 tsp honey
1 bunch coriander leaves, rooted scraped and leaves washed
2 red chilli deseeded
2 carrots peeled and cut into strips
2 zucchini cut into chunks
200 grams mushrooms - common cultivated, quartered
200 grams broccolini, trimmed
40 grams raw cashews
1 tbs sesame oil

Fill a steamer pan with water and add the tofu. Bring to the boil.
Reduce the heat to simmer and cook for about 5 minutes or until tofu floats to the surface of the water.
Place ginger, garlic, tamari, honey and lemon juice in a blender. Add coriander roots, chilli and add 1/3 cup of hot water. Blend until smooth.
Remove tofu from water with a slotted spoon and blot dry with absorbent paper. Transfer to a shallow dish with the blended sauce to flavour.
Place the vegetables in the steamer basket over the pan with water and steam for 3 minutes. Remove from heat and set aside.
Heat sesame oil in a wok. Add tofu and stir fry for 3 - 4 minutes until slightly golden. Add vegetables and cashews and stir through the sauce.
Cook for 2 to 3 minutes and serve with fresh coriander leaves.

Makes 3 servings

Scale recipe to serves

Prep Time: 20 mins
Cooking Time: 10 mins
Ready in: 30 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1597 kj
Calories 382 kcal
Fat 22 g
Saturated Fat 3 g
Total Carbohydrate 15 g
Total Protein 26 g
Fibre 11 g

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