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.
|
|
|
|
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 |
|
|
Calories |
215
kcal . |
|
Protein |
13.9
g . |
|
Carbohydrates |
11.4
g . |
|
Sugar |
9.1
g . |
|
Fat |
12.91
g . |
|
Saturates |
1.39
g . |
|
Fiber |
5.92
g . |
|
Salt |
0.10
g . |
| |
|
|
| |
| 5
mins to prepare, 10 mins to cook
serves
4 |
| |
|
