Tofu & Vegetable Stir Fry
1. Heat the vegetable stock in a wok and stir-fry the scallions, garlic, ginger, and chili for 2 minutes.
2. Add the vegetables and stir-fry for 3-4 minutes. Add the tofu and cook for a further 2 minutes.
3. Mix the water and lemon juice together, then pour over the vegetables and cook for 1 minute.
4. Stir in the sesame oil and almonds and serve immediately on a bed of rice or rice noodles.
5 mins to prepare, 10 mins to cook
Serves: 4
Ingredients
2 tbsp vegetable stock
4 scallions, chopped
2 garlic cloves, crushed
1-inch piece gingerroot,peeled and grated
1/2 fresh red chili, seeded and finely chopped
1 red and 1 yellow bell pepper, seeded and sliced
1 cup green beans cut into 1 inch pieces
1 head of broccoli divided into florets
1 1/3 cup of bean sprouts, rinsed
8 oz/225g firm tofu, cubed
2 tbsp water
juice of 1 lemon
2 tsp sesame oil
1/3 cup blanched almonds, halved
Nutrition Facts
Protein
Carbohydrates
Sugar
Fat
Saturates
Fiber
Salt
215 kcal
13.9 g
11.4 g
9.1 g
12.91 g
1.39 g
5.92 g
0.10 g