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 |
Suitable for: |
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| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1597 kj |
| Calories | 382 kcal |
| Fat | 22 g |
| Saturated Fat | 3 g |
| Total Carbohydrate | 15 g |
| Total Protein | 26 g |
| Fibre | 11 g |
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