Asian vegetable stir-fry with ponzu sauce

Serves: 4

Time to make: 35 mins

Ingredients

More weights & measures

1 ½ tablespoons tamari (Japanese soy sauce)

1 lemon, 1 tablespoon juice

1 tablespoon rice wine vinegar

¼ cup flour

300g firm tofu, cut in 2.5cm cubes

1 tablespoon vegetable oil

100g mushrooms, sliced

1 small carrot, peeled, cut in sticks

225g baby corn, halved lengthways

1 small red capsicum, thinly sliced

1 bunch gai lan or spinach, trimmed, cut in 5cm lengths

1 long red chilli, deseeded, thinly sliced

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Instructions

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1 To make ponzu sauce, combine tamari, 1 tablespoon water, lemon juice and rice wine vinegar in a small jug. Set aside until required. Place flour on a large plate. Toss tofu in flour to coat.

2 Heat half the oil in a wok over a high heat. Cook tofu, stirring, for 3-4 minutes or until golden brown and crisp. Transfer to a plate. Cover to keep warm.

3 Heat remaining oil over a high heat. Add mushrooms, carrot, corn and capsicum to wok. Cook, stirring, for 4-5 minutes or until almost tender. Add gai lan. Cook, stirring, for 3-4 minutes or until vegetables are tender.

4 Add ponzu sauce and tofu. Toss to coat. Serve stir-fry with brown rice. Sprinkle with chilli.

HFG tip

Time saver: Swap ponzu sauce with a bought stir-fry sauce.

Nutrition Info (per serve)

Calories 155 cal

Kilojoules 650 kJ

Protein 10 g

Total fat 7 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 3 g

Dietary fibre 3 g

Sodium 1110 mg

Calcium 110 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.