Tofu Stir Fry

Nutritional Information

Tofu is low in calories, is cholesterol-free and high in protein and calcium.

100grams firm Tofu
1 onion or shallot or even a leek
Capsicum
3cm piece of grated ginger or 1 teaspoon ground ginger
1 teaspoon Chinese 5 spice
soy sauce
Sliced vegetables of your choice
Sesame oil

Marinade for Tofu

1/2 cup apple juice
3 tablespoons soy sauce
1 teaspoon dried thyme
or
your favourite marinade

Cut tofu into 1 1/2cm dice (bite size) and marinate in the refrigerator for at least 2 hours, longer if
possible even all day.

When you are ready to start cooking first fry the tofu. Drain the marinade and remove any excess
thyme. In a non stick pan heat enough oil to cover the base, when oil is hot add tofu and fry until
one side is brown then turn over and cook the other side. Only cook two sides of the tofu, I find it
gives a firm texture without loosing the softness of the tofu. Drain the oil and set the tofu aside on
a piece of paper towel.
In wok or fry pan put onion, capsicum, ginger (if grated), and vegetables and stir fry but instead of
oil try a little water. If you use water only use a small amount and keep adding as necessary. When
onion is starting to become opaque push all ingredients to the side and stir in the Chinese 5 spice and
ginger, making sure to mix thoroughly, add soy sauce and continue cooking. About half way
through cooking add the tofu, it only needs warming not cooking and at the last minute add a few
drops of sesame oil.
Serve on bed of rice or noodles

Serves 2
Just before Serving try
Adding dry roasted Almond slivers or Cashews
or
A handful of home grown sprouts