Ginger and Sesame Tofu Stir-Fry
This stir fry is a tasty and zesty, made with tofu and sesame it's a great way to ensure exposure to soy and sesame allergens. This recipe can be adapted for the whole family (add a little soy sauce after cooking for older kids and adults). This is a yummy vegetarian option and you can always add lots of extra veggies to finish up any leftovers in the fridge. An excellent lunch or dinner. Serve with rice, ramen or cauliflower/ veggie rice (as pictured) for some extra nutrients!
Equipment
- 1 Wok
Ingredients
- 1 tbs Sesame Oil
- 1 Bell Pepper/ Capsicum Quarter a range of colours for a more vibrant effect
- 1/2 small Ginger Root
- 3 leaves Purple Cabbage
- 1 pinch Sesame Seeds
- 125 gm Firm Organic Tofu
Instructions
- Finely grate ginger. Chop bell pepper into a thin slices, chop cabbage into thin slices.
- Add sesame oil to wok and heat. Add ginger and cook until fragrant. Add bell pepper and cabbage and cook until soft.
- Slice tofu into small cubes or batons and add to the wok. Fry lightly, turning over to ensure even cooking.
- Optional: Add a small amount of water to the wok to steam the tofu and veg to ensure optimum softness.
- Serve alongside rice, ramen or veggie rice and sprinkle with sesame seeds to garnish.
