Vegetable and Tofu Stir-fry
Serves 4
Prep/cooking time: 30 minutes
25g coconoil
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp mustard seeds
1 red onion, peeled and chopped
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
2 carrots, peeled and cut into julienne strips
150g broccoli spears
1/4 savoy cabbage, shredded
250g tofu, cut into cubes
dash of soy sauce to serve
- Melt the Coconoil in a wok over a medium heat and add the spices. When the mustard seeds start to ‘pop’ add the onion and stir-fry for 4-5 minutes.
- Add the remaining vegetables and stir-fry for 10-12 minutes until the vegetables are ‘al dente’ – just beginning to soften.
- Add the tofu and a dash of soy and stir-fry for another 4-5 minutes until the tofu is hot.
- Serve immediately.
Recipe and photograph courtesy of Joy Skipper
