Melbourne Holistic Health Group

Published in Recipes - Tofu and Tempeh on 09 October 2011 by Melbourne Holistic Health Group

Serves 2-4

This is an easy and delicious high protein and low carbohydrate meal that’s quick to prepare. Turmeric confers many health benefits being anti-inflammatory and antioxidant as well as adding a lovely golden yellow colour to the tofu. It’s also perfect with brown rice if you’re not too worried about the low carbohydrate aspect of the recipe.

Ingredients

• 375g firm tofu
• 1/4 cup soy sauce
• 2 tbs sesame oil
• 2 tsp ground dried turmeric
• 1 tsp grated finely chopped ginger
• 1 tsp finely chopped red chilli (take care to wash hands thoroughly afterwards and avoid touching eyes)
• Dash fish sauce
• 4 sprigs spring onions finely chopped
• 1 medium sliced red capsicum
• 1 medium sliced green capsicum
• 50g or a small handful of chopped green beans
• 5 sliced cup mushrooms
• 1 medium sliced tomato
• 1 bunch finely chopped coriander (reserve a few sprigs for garnish)

You will need

• Sharp knife and chopping board
• Flat container for marinating
• Grater
• Frying pan or wok
• Heat resistant stirring implement
• Serving bowl

Method

Cut tofu into 2.5 cm (1 inch) cubes. Marinate tofu in soy sauce, sesame oil, fish sauce, ginger and chilli. While tofu is marinating chop vegetables and coriander.

Heat olive oil in a large frypan on medium heat. Strain tofu from marinade and keep marinade aside. Add turmeric to the pan taking care as any fluid may spit back. Fry strained tofu for 2-4 minutes or until golden brown.

Add chopped vegetables and stir fry for 2-3 minutes. Add marinade and cook for a further 2-3 minutes or until marinade is absorbed and vegetables are just cooked.

Remove pan from heat, add chopped coriander and stir through.
Decorate dish with reserved coriander sprigs.

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