Spicy Tofu Stir Fry

Nutrition per serving

Calories 356 kcal
Protein 24.4 g
Carbs 28.8 g
Fats 19 g
Saturated Fat Login
Monounsaturated Fat Login
Polyunsaturated Fat Login
Sugars Login
Fiber Login
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Ingredients

Login Olive Oil
Login Worcestershire Sauce
Login Celery Salt
Login Extra Firm Tofu
Login Mushrooms
Login Onion
Login Courgette (Zucchini)
Login Red Bell Pepper (capsicum)
Login Celery
Login Radishes
Login Ginger
Login Soy Sauce
Login Cornstarch (Corn flour)
Login Apple Cider Vinegar
Login Dried Red Chili
Login Lemon Juice
Login Bean Sprouts

Preparation

 

1 Slice mushrooms, onion, courgette and radishes.

2 Chop red pepper and celery.

4 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.


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