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Orange-mustard stir fry with tofu and Asian greens (v)

An easy stir fry that doesn't require advance preparation.

Serves 3 to 4.

Vegan.


Author: Bite-sized thoughts.


Original post (with pictures) here.


Ingredients:

350g firm or medium firm tofu, cut into squares

Zest of 1 orange (approximately 1 tbsp)

1 tbsp soy sauce

1-1/2 tbsp mustard

1-1/2 tbsp nutritional yeast

1 tbsp orange juice (reserve the rest for something else)

1 brown onion, diced

1 deseeded red chilli, chopped

1 red pepper, diced

4 small bunches bok choi or other Asian greens, roughly chopped


Almond butter, optional, to serve

Sweet potato, rice or noodles, to serve


Method:

1. Place the tofu, orange zest (but not juice), soy sauce, mustard and nutritional yeast in a large non-stick pan. Mix to coat the tofu with the orange-mustard marinade and then saute over medium-high heat until the tofu starts to turn golden. Add the orange juice and vegetables (onion, chilli, pepper, bok choi) and reduce heat to low-medium. Cook for approximately 10 minutes, stirring regularly, until the onion is golden and the bok choi has cooked down.

2. Whilst the stir fry is cooking, microwave a sweet potato or prepare rice or noodles to taste. Serve with the stir fry mix, and add a dollop of almond butter on serving.

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