Gingered tofu and green vegetable stir-fry recipe
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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Shop ingredientsEach serving contains
- Energy
- 765kJ 183.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 1.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 6.9gProtein 7.3gFibre 5.1g
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- 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.
