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Ingredientes
- 1 Tbsp. Root ginger, peeled and grated
- 2Â 1/2 Tbsp. Sesame oil
- 2 x Cloves garlic, crushed
- 1 Tbsp. Soy sauce
- 450 gm Tofu, cut into cubes (15z)
- 6 x Salad onions, sliced diagonally
- 1 sm Onion, minced finely
- 125 gm Mangetout, trimmed (4oz)
- 3 stk celery, sliced
- 1 sm Red pepper, deseeded and thinly sliced
- 1 sm Yellow pepper, deseeded and thinly sliced
- 1 sm Fresh green chilli, finely minced
- 2 sm Carrots, cut into thin strips
- 150 ml Vegetable stock, ( 1/4 pint)
- 2 tsp Cornflour
- 2 Tbsp. White wine or possibly sherry, clarified without animal derived ingredients
- 1 Tbsp. Sesame seeds, lightly toasted to garnish
Direcciones
- In a bowl, place 1/2 the ginger, 1 Tbsp. of oil, 1/2 the garlic and soy sauce. Add in the tofu, cover and marinate for 1 hour.
- Heat the remaining oil in a frying pan or possibly wok and stirfry the spring onions and remaining garlic and ginger over a high heat for 30 seconds. Add in the minced onion, mangetout, celery, peppers and chilli and stirfry for a further 2-3 min.
- Stir in the carrots and 1/2 the stock, then the tofu and marinade. Cover and simmer for 3-4 min.
- Blend the cornflour with the rest of the stock and white wine/sherry. Pour into the pan and cook gently for a further 2-3 min.
- Sprinkle with the sesame seeds and serve with cooked rice.
- NOTES : A tasty Tofu stir fry.The flavours are fuller if the Tofu is left to marinate for at least 1 hour before cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 4 servings | |
| Calories 220 | |
| Calories from Fat 135 | 61% |
| Total Fat 15.18g | 19% |
| Saturated Fat 2.19g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 454mg | 19% |
| Potassium 475mg | 14% |
| Total Carbs 11.42g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.18g | 3% |
| Protein 9.13g | 15% |
