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HEALTHY VEGAN

Chinese Stir Fry with Brown Rice

Serves 4
Preparation 15 minutes
Cooking 20 minutes

Tofu
½ block tofu, cubed
3 cloves garlic, chopped
2½ cm/1inch ginger root, grated
2 tbsp soya sauce

Stir fry
olive oil (or sesame/peanut oil)
2 medium carrots
170g/6oz broccoli
170g/6oz peppers
170g/6oz courgettes
170g/6oz sugar snaps
handful of bean sprouts
6 spinach leaves
handful roasted cashew nuts

Brown rice
1 cup of long grain brown rice to 11/2 cups hot tap water

1. Place tofu in bowl
2. Add garlic, ginger and soya sauce gently to tofu and set aside to marinade 
3. Pour oil into wok and keep on high heat
4. Add carrots and broccoli, fry for about 1 minute
5. Add peppers, courgettes and sugar snaps, fry for about 1 minute
6. Add bean sprouts and cashew nuts, stir in
7. Add spinach leaves and stir in
8. Add marinated tofu gently so as not to break up
9. Serve with brown rice

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