» Vegetarian Recipes » Ginger & Chilli Tofu Stir-fry

Ginger & Chilli Tofu Stir-fry

(Serves 2)

 

Ingredients

• Firm Tofu – 2 x 5 oz (Females) OR 2 x 9 oz (Males), chopped into 1 inch cubes
• ½ Small eggplant, chopped into 1 inch chunks 
• ½ Red bell pepper, chopped into 1 inch pieces
• ½ Green capsicum, chopped into 1 inch pieces
• 1 Stalk of celery, chopped into crescents
• 4 Spears of asparagus, chopped into small batons
• 6 Medium mushrooms, sliced thinly
• 2 Tablespoons of shallots, 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
• 1 Tablespoon of olive oil

Method

1. Place a large wok or saucepan on low to medium heat, add olive oil and heat. 
2. Add the tofu, eggplant, 1 tablespoon of soy sauce, garlic, ginger and chilli and combine well. 
3. Stir-fry until the tofu is golden in colour. 
4. Add the remaining vegetables and shallots, 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 books!
• If you don't like tofu, try using your beef, chicken or pork instead.