Tofu and Green Vegetable Stirfry

INGREDIENTS

  • 400g firm tofu cut into cubes

  • 3 Tbls olive oil

  • 5 Tbls low sodium soy sauce or tamari

  • 3 Tbls maple syrup

  • 1 Tbls teriyaki sauce

  • 1/2 small onion thinly sliced 

  • 1 large head broccoli cut into florets

  • 150g sugar snap peas

  • 120g fresh spinach

METHOD

  1. Heat the oil in a wok or frypan. 

  2. Fry the sliced onions.

  3. Grill the tofu until brown.

  4. Mix the soy sauce, maple syrup and teriyaki sauce in a measuring cup. 

  5. Pour 1/2 of sauce over tofu whilst cooking. 

  6. Throw in the broccoli and pour over the remaining sauce. Simmer to allow broccoli to soften. 

  7. Throw in sugar snap peas and spinach and stir to combine. 

  8. Cook until veggies ready to eat. 


    Note: Serve with basmati or cauliflower rice or add konjac noodles during the cooking process.  Tofu can be substituted for seafood, chicken or beef.

Dinner, Lunch, VegetarianLauren MeskinLunch, Dinner