Spicy Tofu Stir Fry
Nutrition per serving
| Calories | 357 kcal |
| Protein | 24.4 g |
| Carbs | 28.8 g |
| Fats | 19 g |
| Saturated Fat | 3 g |
| Monounsaturated Fat | 8.8 g |
| Polyunsaturated Fat | 5.8 g |
| Sugars | 14 g |
| Fiber | 10.9 g |
| Sodium | 1,276 mg |
Ingredients
| Olive Oil | |
| Worcestershire Sauce | |
| Celery Salt | |
| Extra Firm Tofu | |
| Mushrooms | |
| Onion | |
| Courgette (Zucchini) | |
| Red Bell Pepper (capsicum) | |
| Celery | |
| Radishes | |
| Ginger | |
| Soy Sauce | |
| Cornstarch (Corn flour) | |
| Apple Cider Vinegar | |
| Dried Red Chili | |
| Lemon Juice | |
| Bean Sprouts |
Preparation
1. Slice mushrooms, onion, courgette and radishes.
2. Chop red pepper and celery.
3. Grate ginger.
Cooking
1. Heat 1/2 a teaspoon of olive oil in a sauté pan over medium-high heat. Add the Worcestershire sauce and celery salt, stir. Add the tofu and stir-fry until edges of the tofu start browning. Remove from heat.
2. Heat a teaspoon of olive oil in another sauté pan over medium-high heat, add the prepared vegetables and stir-fry until tender. Add 1/2 cup of water, cover and steam vegetables.
3. Meanwhile, to make the sauce, in a saucepan, add 1/2 cup of water, soy sauce, spices, and cornstarch (mix cornstarch with water to dissolve it before adding to the saucepan). Bring to a gentle boil, stirring continuously. Add the tofu to the sauce and gently stir into the sauce until tofu is warm. Add the sauce/tofu to the vegetables and continue to cook for 2-3 minutes.
4. Serve on a plate.