Meatless Monday:Tofu stir fry

Apart from marinading, this is so quick to make, yet delicious and good for you.  Because they are cooked quickly, the vegetables retain their nutrients. You do not have to use the same vegetables as me.  You could also use baby corn, broccoli florets, shredded cabbage, or even water chestnuts which give a nice crunch.
The kale was from my allotment.  We use the young, tender leaves and the rest feed the allotment chickens (the 'girls').

A note about rice - recently there has been a great deal in the press about rice being a source of arsenic. Organic rice is no better than non-organic in this respect. To minimise the risk, I suggest that you cook the rice in plenty of water. When the rice is tender, pour off the excess water and a large percentage of the arsenic. Also think about using other grains and limiting rice to once or twice a week.  

Tofu stir fry
Serves 2

1 pack firm tofu

2 tbsp rice wine vinegar
2 tbsp tamari
2 cm piece ginger, minced
1 tsp stevia

Other ingredients
1 tbsp organic olive oil or rapeseed oil
1 red onion, peeled and chopped
1/4 red pepper, sliced
1/4 green pepper, sliced
1/4 yellow pepper, sliced
1 carrot, finely chopped
2-4 large kale leaves
25g cashew nuts
Brown rice or noodles to serve

Marinade the tofu for 1-2 hours or overnight.  

Using a small wok fry the red onion in the oil for 3 minutes. Add the carrot and continue for a further 2 minutes. Add the peppers and continue for a further minute. 

Use a colourful array of vegetables

Add the tofu and marinade and heat through. Sprinkle on the cashews.
Serve with brown rice and sweetcorn.

Janet x

Recipe Copyright © 2015 40plusandalliswell

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