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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
Time saver: Swap ponzu sauce with a bought stir-fry sauce.
Calories 155 cal
Kilojoules 650 kJ
Total fat 7 g
Saturated fat 1 g
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