Chinese Stir Fry
Caron
ingredients
- Peanut oil
- 300g firm tofu, cubed
- 4 fat cloves garlic, chopped fine
- 3cm fat knob fresh ginger, chopped fine
- 2 to 3 tspns Chinese Five Spice powder
- 3 Tbspns Soy sauce
- 2 Tbspns Cornflour
- 2 cups water
- A dash of Algave nectar
- Half sesame half coconut oil
- Punnet broccoli florets
- 3 large carrots, cut into strips
- Half a punnet courgettes, sliced
- Punnet mushrooms, sliced
- Punnet bean sprouts
- Optional: Spinach, peppers
- Sesame seeds, toasted, to garnish
directions
- 1
Heat the peanut oil in a pan till piping hot and sear the tofu cubes till well browned. Add the garlic, ginger and spice and stir fry gently for a minute. Add the soy sauce. Add most of the water, retaining a little to dissolve the cornflour in. Once the pan is hot again, add the cornflour mixture and stir till quite thick. Adjust the thickness with more cornflour or more water until the correct consistency is achieved. Add a dash of algave nectar or suitable sweetener. Set aside.
- 2
In a clean pan, heat the coconut oil and sesame oil till hot. Stir fry the vegetables separately until just done.
- 3
Add the vegetables to the tofu mixture and warm through. Top with sesame seeds and serve with soba noodles.
Source: Caron
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