Plant-Based
A healthy Asian vegetable stir fry tossed with sesame oil, served with crisp golden tofu dressed with lime, ginger and chilli.
1. Boil the kettle. Drain and rinse noodles. Place in a large bowl and cover with boiling water for 1 minute, or until tender. Drain and rinse under cold water. Set aside.
2. Cut broccoli into florets. Roughly slice cabbage. Slice spring onions into 3cm pieces (reserve tops for garnishing). Ribbon carrots using a vegetable peeler. Combine 3 tbsp soy sauce, 1 1/2 tbsp sesame oil and 1 1/2 tsp turmeric in a small bowl.
3. Slice tofu. Coat with 1 tsp Chinese five spice and 1 tbsp oil. Heat a frypan over medium-high heat. Cook tofu in the pan for 5 minutes, turning until golden brown. Remove to a plate.
4. Peel and grate ginger, finely chop chilli and move to tofu. Squeeze over 1/2 lime juice (wedge remaining) and 2 tsp soy sauce. Toss tofu until coated. Set aside.
5. Reheat pan with 1 tbsp oil over medium-high heat. Add broccoli, cabbage and spring onions. Stir fry for 2 minutes, or until just tender. Add carrots, noodles and sauce. Cook, tossing, for 1 minute, or until coated.
6. Divide tofu and stir fry between plates. Garnish with spring onion tops. Serve with lime wedges.
Notes:
Konjac is actually a root vegetable and foods made from Konjac are a good source of fibre and a great low carbohydrate alternative.
2. Cut broccoli into florets. Roughly slice cabbage. Slice spring onions into 3cm pieces (reserve tops for garnishing). Ribbon carrots using a vegetable peeler. Combine 3 tbsp soy sauce, 1 1/2 tbsp sesame oil and 1 1/2 tsp turmeric in a small bowl.
3. Slice tofu. Coat with 1 tsp Chinese five spice and 1 tbsp oil. Heat a frypan over medium-high heat. Cook tofu in the pan for 5 minutes, turning until golden brown. Remove to a plate.
4. Peel and grate ginger, finely chop chilli and move to tofu. Squeeze over 1/2 lime juice (wedge remaining) and 2 tsp soy sauce. Toss tofu until coated. Set aside.
5. Reheat pan with 1 tbsp oil over medium-high heat. Add broccoli, cabbage and spring onions. Stir fry for 2 minutes, or until just tender. Add carrots, noodles and sauce. Cook, tossing, for 1 minute, or until coated.
6. Divide tofu and stir fry between plates. Garnish with spring onion tops. Serve with lime wedges.
Notes:
Konjac is actually a root vegetable and foods made from Konjac are a good source of fibre and a great low carbohydrate alternative.
Konjac noodles 2 packets (2x 250g)
broccoli 1
Baby wombok cabbage 1/2
spring onions 1/2 bunch
carrots 2
Firm tofu 1 packet (400g)
ginger 30g
Red chilli 1
lime 1
From your pantry:
oil (for cooking), Chinese five spice, ground turmeric, soy sauce, sesame oil
broccoli 1
Baby wombok cabbage 1/2
spring onions 1/2 bunch
carrots 2
Firm tofu 1 packet (400g)
ginger 30g
Red chilli 1
lime 1
From your pantry:
oil (for cooking), Chinese five spice, ground turmeric, soy sauce, sesame oil
