Tasty vegetarian/vegan alternative to salt n pepper squid. Serves 3
• 150g firm plain tofu, cut into cubes
• 15g besan flour (gram/chick pea)
• 1/2 tsp Chinese 5 spice
• salt and pepper
• 150g bean sprouts
• 70g mushrooms, sliced
• 50g red capsicum, sliced
• 75g broccoli, cut into small florets
• 50g carrot, sliced
• 150g bok choi
• 40ml olive oil
• 30g spring onion, chopped into 2cm lengths
• 15g fresh ginger, finely chopped
• 1clove garlic, crushed
• 1 chilli, finely chopped ( optional)
• Juice 1/2 lime
Prepare all vegetables prior to starting.
Place flour, 5 spice and a generous amount of salt and pepper into a large zip lock bag. Shake until mixed. Add cubed tofu to bag and shake until well coated with flour mixture.
Heat oil in wok, add tofu and fry until golden and crisp. Remove from oil, reserving oil in wok.
Add spring onion, garlic, chilli and ginger to oil. Fry until soft. Add all the other vegetables and cook, tossing gently, until tender but still slightly crunchy.
Squeeze lime juice over the vegetables. If tofu has cooled too much, add back into wok until warm again.
6.5g carbs 12.4g protein 2.5g sat fat per serve.