Recipes › Dinner

• Dinner
• 25 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Tofu and vegetable stir-fry

Crispy tofu with broccoli, mushrooms and pepper over brown rice.

Calories

518

Protein

36 g

Carbs

56 g

Fat

20 g

Per serving. Makes 2 servings.

Ingredients

• 300 g Firm tofu
• 300 g Brown rice, cooked
• 150 g Broccoli
• 100 g Mushrooms
• 1 Red bell pepper
• 2 tbsp Soy sauce
• 10 g Fresh ginger
• 2 Garlic
• 10 g Olive oil

Contains: Cereals containing gluten, Soybeans. Always check the labels of what you buy.

Method

1. Pat the tofu dry and cut into cubes. Cut the broccoli into florets, slice the mushrooms, deseed and slice the pepper, grate the ginger and crush the garlic.
2. Heat the oil in a wok and fry the tofu over a medium-high heat for 8 minutes until golden. Set aside.
3. Stir-fry the broccoli, mushrooms and pepper with the garlic and ginger for 5 minutes.
4. Return the tofu and add the soy sauce. Toss until coated.
5. Serve over the warm rice.

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