An easy Chinese-style stirfry with a light ginger sauce.
MAKES: 2 Main meal servings
1 Pack of Earth Source Foods Pressed Tofu, Firm Tofu
or 1 tub Soft Tofu
½ Cauliflower, chopped
1 Small head broccoli cut into florets
2 Carrots, sliced
1 Onion, chopped
1 Red or green capsicum, sliced
1 Cup snow peas
1 Cup mushrooms, sliced
3 Spring onions, chopped
1 Knob of ginger (3cm) finely chopped or grated
½ Cup lemon juice
¾ Cup soy sauce
2 Teaspoons cornflour
Oil for frying
In a large shallow bowl, whisk together the soy sauce, lemon juice, cornflour and ginger. Marinade the tofu in this sauce for at least one hour.
In a wok, heat some oil and cook the cauliflower, broccoli, carrots, onion, capsicum and tofu over high heat, stirring frequently.
Add the snow peas, mushrooms, green onions and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft. Add a splash of water if sauce is too thick and heat through.
Serve with rice.