Vegetable Stir-fry with Tofu and Bok Choy

Preparation	Cook	Ready in	Servings
10 min	15 min	25 min	4

INGREDIENTS

250gm firm tofu - cut into 2cm slices

2 spring onions, cut into 3cm lengths

1 bunch of bokchoy - cut into thirds

2 carrots - cut into batons

1 bunch of broccolini - stems trimmed, halved lengthways

150gm of mushrooms - cut into slices

100g snow peas - trimmed

1 orange - juice of

1/3 cup (80ml) soy or tamari sauce

20gm ginger - grated

3 cloves garlic - crushed

1 lime - cut into wedges

400gm uncooked brown rice

1 tablespoon oil - sesame is best

METHOD

Cook rice

Gently warm the soy sauce, water &orange juice along with juice of one lime wedge in a small saucepan & add the tofu, warming for a few minutes.

Saute ginger, bok choy, spring onion & carrots stirring for 1 minute.

Add broccolini, snow peas, garlic & mushrooms then stir-fry for another minute.

Add soy sauce mixture & stir for 2 minutes.

Serve immediately over rice with a lime wedge per serving.

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Vegetable Stir-fry with Tofu and Bok Choy | Organic Origins ...