Spicy Tofu Stir Fry

Nutrition per serving

Calories357 kcal
Protein24.4 g
Carbs28.8 g
Fats19 g
Saturated Fat3 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat5.8 g
Sugars14 g
Fiber10.9 g
Sodium1,276 mg


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

1. Slice mushrooms, onion, courgette and radishes. 

2. Chop red pepper and celery. 

3. Grate ginger.

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.