» Vegetarian Recipes » Ginger & Chilli Tofu Stir-fry

Ginger & Chilli Tofu Stir-fry

(Serves 2)

Ingredients

• Tofu – 2 x 150g (Females) OR 2 x 250g (Males), chopped into 2cm by 2cm cubes
• ½ Small eggplant/brinjal, chopped into 1cm by 2cm chunks
• ½ Red bell pepper, chopped into 1cm by 2cm pieces
• ½ Green bell pepper, chopped into 1cm by 2cm pieces
• 1 Stalk of celery, chopped into 2cm crescents
• 4 Stalks of asparagus, chopped into 2cm pieces
• 6 Medium mushrooms, chopped into ½ cm slices
• 2 Tablespoons of spring onions, finely chopped
• 1-2 Cloves of garlic, crushed
• 3 Tablespoons of soy sauce
• 2 Teaspoons of ginger paste
• ½ Teaspoon of chilli paste
• 6 Large basil leaves, torn into 2 – 3 pieces
• 1 Tablespoon of olive oil

Method

1. Place a large wok on low to medium heat, add olive oil and heat.
2. Add the tofu, eggplant/brinjal, 1 tablespoon of soy sauce, garlic, ginger and chilli and combine well.
3. Stir-fry until the tofu goldens in colour.
4. Add the remaining vegetables and spring onions, combine well and stir-fry for 5 minutes.
5. Add the remaining soy sauce and basil leaves, combine well and stir-fry for a further 5 minutes.
6. Serve immediately.

Serving suggestion

• You may want to serve this with a side of Cauliflower Rice. Check out this recipe and other great main meal accompaniments in the Vegetable Side Dishes section or in our Tony Ferguson Cook book 1!