Gingered tofu and green vegetable stir-fry recipe

Name: Gingered tofu and green vegetable stir-fry
Yield: Serves 4
Ingredients: 2 tbsp olive oil; 4cm piece of fresh ginger, peeled and finely diced; 2 cloves garlic, peeled and crushed; 1 onion, peeled and chopped; 125g (4½oz) mushrooms, quartered; 300g (10½oz) broccoli, cut into florets; 125g (4½oz) chopped curly kale; 200g (7oz) tofu, cubed; 1-2 tbsp soy sauce or stock if you prefer; 2tbsp sesame seeds, toasted

See method

Serves 4
10 mins to prepare and 12 mins to cook
183 calories / serving

Ingredients

2 tbsp olive oil
4cm piece of fresh ginger, peeled and finely diced
2 cloves garlic, peeled and crushed
1 onion, peeled and chopped
125g (4½oz) mushrooms, quartered
300g (10½oz) broccoli, cut into florets
125g (4½oz) chopped curly kale
200g (7oz) tofu, cubed
1-2 tbsp soy sauce or stock if you prefer
2tbsp sesame seeds, toasted

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Each serving contains

Energy: 765kJ 183.0kcal; 9%
Fat: 12g; medium18%
Saturates: 2g; low10%
Salt: 1.0g; medium18%
Sugars: 5g; low5%

of the Reference intake

Carbohydrate 6.9gProtein 7.3gFibre 5.1g

Method

Heat the oil in a wok and stir-fry theginger,garlicandonionfor 2-3 minutes.
Add themushrooms,broccoli, curly kale, tofu and soy sauce and toss everything together. Cover the wok and leave to cook for 6-7 minutes – this will steam rather than fry which is s healthier way to cook. Stir-fry again for the last 2 minutes, then serve, sprinkled withsesame seeds.

Gingered tofu and green vegetable stir-fry recipe

Ingredients

Each serving contains

Method

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