A sensational bowl of spicy veggies with tofu, to blow your taste socks off. Great for a healthy and super-fast lunch or dinner.
Restaurant quality gorgeousness!
Please note: You can buy a pre-prepped pack of colourful veg stir fry and a pre-made sachet or lemongrass stir fry sauce if you really want to!
Optional – heaped teaspoon of tomato purée and a pinch of sugar
N.B. See note in the introduction about an even easier way to do this
In one large frying pan heat a large glug of olive oil then add the onions, garlic, ginger, lemongrass, 1 tsp of sambal oelek, heat for a couple of mins.
In a separate frying pan heat a bit more olive oil and nearly 1 tsp of sambal oelek, keep some back as a garnish, and start to fry the tofu on a high heat, turning so it browns a little.
Back at the main pan add the sugarsnaps, carrot and pak choi and stir fry over a high heat for 2-3 mins.
Now add the cooked tofu, coconut milk and ketjap manis and keep cooking until the coconut milk is hot. You can add a teaspoon of tomato purée and a pinch of sugar here if you wish, give it a bit more depth
Serve immediately with a touch of leftover sambal oelek, the red cabbage nestled at one side and the fresh herbs scattered on top. Add more ketjap manis if you wish.
You’ll need a glass of cold water to drink 🙂
Tofu is a great low-fat source of complete protein as well as iron, folate and calcium.
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