Chinese Stir Fry with Brown Rice
3/4 block tofu, cubed
3 cloves garlic, crushed
1 inch (2 1/2 cm) ginger root, grated
2 tbsp gluten-free tamari soya sauce
Olive oil (or sesame/peanut oil)
2 medium carrots
6oz (170g) broccoli
6oz (170g) peppers
6oz (170g) courgettes
6oz (170g) sugar snaps
Handful of bean sprouts
Handful roasted cashew nuts
6 spinach leaves
1 cup of long grain brown rice to 1 1/2 cups hot tap water
1. Place tofu in bowl and gently stir in garlic, ginger and soya sauce. Set aside to marinade.
2. Pour oil into wok and keep on high heat. Add tofu, carrots and broccoli, fry for about 3 minutes.
3. Add peppers, courgettes and sugar snaps, fry for about 2 minutes. Add bean sprouts and cashew nuts and fry for a further 3 minutes.
3. Stir in the spinach leaves. Serve with brown rice. Serves 2-3
Not all ready-ground spices are gluten-free as they may have been mixed with flour to stop the spices from clumping. If you are concerned contact the relevant company to confirm, or grind your own spices.