Get your plant-based protein repair with this straightforward and oh-so-tasty stir fry that will likely be in your desk in simply quarter-hour.
Elements
- 2 tbs sunflower or groundnut oil, divided
- 450g (3 cups) extra-firm tofu, cubed and patted dry
- 1 crimson pepper, cored, seeded, and lower into strips
- 2 massive carrots, peeled and lower into matchsticks
- 100g (1 cup) mangetout
- 150g (2 cups) shiitake mushrooms, cleaned and halved
- 225g (1 1/2 cups) broccoli florets
- 2 tbs soy sauce, or low-sodium soy sauce
- 1 tbs rice wine vinegar
- 2 tsp sesame seeds, toasted
Methodology
Step 1.
Preheat a wok over a average warmth till sizzling. Add 1 tbsp oil and swirl to coat the wok.
Step 2.
Add the tofu and stir-fry for two minutes, tossing often. Slide out onto a plate.
Step 3.
Add the remaining oil to the wok adopted by the greens, stir-frying till simply tender to the chunk, about 3 minutes.
Step 4.
Return the tofu to the wok together with the soy sauce and vinegar. Stir-fry for 1 minute.
Step 5.
Divide between plates and garnish with a sprinkle of sesame seeds.
Serves 4
