| Prep Time | 35 Mins |
| Cook Time | 30 Mins |
| Servings |
People
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Ingredients
Stir fry sauce
- 2 fresh red chilli Chopped
- 4 Cloves garlic Chopped
- 2 Inch fresh root ginger Finely chopped
- 1 Tbsp Extra virgin olive oil
- 2 Tbsp tamari sauce
- 1 Tbsp Hot chilli sauce Such as sriracha
- 1-2 Tsps Xylitol to taste
Ginger baked tofu
- 400 g firm tofu Drained and dried with kitchen towel
- 2 Inch fresh root ginger Chopped finely
- 1 Tbsp olive oil
- 1 Tbsp Tamari
Stir fry
- Half butternut squash Deseeded, peeled and cut into chunks
- 1 Aubergine Cut into bite size chunks
- 1 Tbsp Coconut Oil
- 1 Red onion, Thinly sliced
- 8 Chestnut mushrooms, Quartered
- 1 Courgette, sliced
- 50 g Frozen peas
- 200 g Brown rice
- Handful of fresh coriander To garnish
- 3 Spring onions chopped To garnish
- Half fresh red chilli Chopped to garnish
Ingredients
Stir fry sauce
Ginger baked tofu
Stir fry
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Instructions
Sauce
- Place all ingredients into a blender and process until smooth. Set aside.
Tofu
- Preheat oven to 180C. Slice tofu into 2 inch squares.
- Mix tamari, olive oil and ginger into a bowl and soak each tofu square in the bowl so that it is covered with the sauce before placing on a prepared baking sheet. Sprinkle with salt and place in oven for 15 – 20 mins. When cooked remove from oven and set aside.
Stir fry
- Place brown rice in a saucepan with sufficient water and cook until soft. Drain and set aside.
- Place the aubergine and butternut squash on a baking tray, sprinkle with olive oil and place in oven for 20-30 mins or until soft. Remove and set aside.
- Heat the oil in a wok and cook the onion until soft. Then add the mushrooms, courgettes, peas, and cook for 5 mins. Then add the stir fry sauce (use less of it if you do not want it too hot) and stir and cook for a further 5 mins.
- Then add the rice, baked aubergine, butternut squash and tofu and stir well. Cook for further 2-3 mins.
- Scoop out ingredients onto a serving dish and garnish with coriander, chopped spring onions and chopped red chilli before serving.
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