Mushroom, Tofu and Capsicum Stir Fry

Instructions

1.    Cube your tofu.

2.     Prepare your vegetables. In a small bowl, combine the tamari, maple syrup, flour and chilli flakes. Set aside.

3.     In large wok, heat oil/water over medium high, add onions, garlic, capsicums and mushrooms. Stir fry for 5 minutes. Add in the wet mixture and toss to coat. Add in basil and tofu, mix well and cook another 5 minutes, or until vegetables are just softened, tofu is warmed and sauce has thickened. Add more tamari/soy and flakes to taste.

4.    Serve ½ cup grain of choice with a sprinkle of sesame seeds on top.

 

Makes: 3 servings.

Ingredients

  • 230g mushrooms, sliced

  • 1 red & green capsicum, sliced

  • 1 onion, sliced

  • 3 cloves garlic, chopped

  • 2 cups basil, lightly packed

  • ¼ cup tamari or soy sauce

  • 1 Tbsp pure maple syrup

  • 1 Tbsp tapioca or chickpea flour

  • 1 tsp chilli flakes, or to taste

  • 1 – 2 Tbsp sesame or olive oil OR ¼ cup water 

  • 280g extra firm tofu, cubed, cut into cubes

  • 1 ½ cup cooked grain to serve (quinoa, brown, rice – soba noodles would be great too)

  • Black or white sesame seeds, for garnish

Julia ScottBatch1