Updated: Aug 7, 2019
#KeyNutritionGutHealth please tag us in your progress and creations on facebook and instagram!
Ingredients (2 serves):
2 cm fresh ginger, finely chopped
2 garlic cloves, finely sliced
1 spring onion, sliced
250g firm tofu, cubed and dried
1large carrot, peeled and cut into matchsticks
1/4 head of broccoli, chopped
1 cup mushrooms, chopped
1/2 red pepper, sliced
2 baby bok choy
2 tbsp tamari sauce
2 tbsp Thai Taste Sweet Chilli Sauce
1/4 cup Basil Leaves, chopped
Coriander leaves, to garnish
Heat 2 tablespoons of the oil in a wok and add the ginger, garlic and spring onions. Fry for 1 minute, add the tofu and stir-fry for another 2 minutes, then remove to a plate. Heat the remaining oil and stir-fry the carrots, broccoli, red pepper and mushrooms until the vegetables are beginning to soften, then add the bok choy, tamari sauce, sweet chilli sauce and basil.
Return the tofu, ginger, garlic and spring onions to the wok and toss everything together. Serve immediately with a small spoonful of rice (this is optional). Garnish with coriander.
** For males or physically active females, add an additional 1/2-1 cup rice.