Tofu, walnut & asparagus stir-fry

Cooking Vegetarian Tofu, walnut & asparagus stir-fry

Tamari and honey add a salty-sweet kick to this satisfying vegetarian stir-fry.

Lables: Low carb Low kilojoule Lower gi Egg free Fish free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Place the sherry, tamari and honey in a small bowl and stir to combine.
  2. Heat a wok over high heat and spray with oil. Stir-fry the walnuts for 1-2 minutes or until golden. Transfer to a bowl.
  3. Spray the wok with oil. Stir-fry the onion for 2 minutes or until it softens slightly. Add the garlic and chilli and stir-fry for 1 minute or until aromatic. Add the broccoli, asparagus and water, and stir-fry for 2-3 minutes. Add sherry mixture, walnuts and tofu and stir-fry for 1-2 minutes or until the vegetables are bright green and tender crisp.
  4. Divide brown rice among serving bowls. Top with stir-fry mixture and sprinkle with coriander leaves.

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2 tbsp dry sherry
1 tbsp tamari
2 tsp honey
Olive oil spray
60g walnuts
1 red onion, halved, cut into thin wedges
2 garlic cloves, thinly sliced
2 long fresh red chillies, seeded, thinly sliced
250g broccoli, trimmed, cut into florets
2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
2 tbsp water
200g firm tofu, cut into 1cm-thick slices
2 cups steamed brown rice, to serve
Fresh coriander leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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