Image by Jerry Colley
This new recipe was developed for spring for followers of The Greengrocer's Diet
I use this method every time I make a stir fry, simply because it keeps the vegetables fresh and crisp.
Fill a steamer pan with water and add the tofu. Bring to the boil.
Reduce the heat to simmer and cook for about 5 minutes or until tofu floats to the surface of the water.
Place ginger, garlic, tamari, honey and lemon juice in a blender. Add coriander roots, chilli and add 1/3 cup of hot water. Blend until smooth.
Remove tofu from water with a slotted spoon and blot dry with absorbent paper. Transfer to a shallow dish with the blended sauce to flavour.
Place the vegetables in the steamer basket over the pan with water and steam for 3 minutes. Remove from heat and set aside.
Heat sesame oil in a wok. Add tofu and stir fry for 3 - 4 minutes until slightly golden. Add vegetables and cashews and stir through the sauce.
Cook for 2 to 3 minutes and serve with fresh coriander leaves.
Makes 3 servings
|Prep Time:||20 mins|
|Cooking Time:||10 mins|
|Ready in:||30 mins|
|Nutritional Information - Per Serve|
|Saturated Fat||3 g|
|Total Carbohydrate||15 g|
|Total Protein||26 g|
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