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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Enjoy the fresh combination of ginger, lime, and turmeric in this vegan stir-fry. It gives you 4 of your 5-a-day veg serves and is ready in only twenty-five minutes.
1 In a large wok, heat 1 teaspoon of the oil over high. Stir-fry half of the tofu for 2 minutes, or until golden. Transfer to a plate. Repeat with another teaspoon of the oil and remaining tofu.
2 Heat remaining oil in the same wok over high. Stir-fry onion, garlic, ginger and spices for 1 minute, or until fragrant. Add cauliflower and stir-fry for 2-3 minutes, or until golden. Add capsicum and Chinese broccoli, stir-fry for 1-2 minutes or until just tender.
3 Return tofu to wok with roasted cashews, lime juice and coriander. Stir-fry for 1-2 minutes, or until heated through. Serve with cooked quinoa and garnish with extra coriander.
Make it gluten free: Check tofu and spices are gluten free.
Find Chinese broccoli at Asian supermarkets or just use regular broccoli or broccolini.
Calories 333 cal
Kilojoules 1390 kJ
Total fat 15 g
Saturated fat 2 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
Added Korean red chilli flakes to tofu before frying, yum, lacks a little flavour and a sauce element, but ok x
Added fresh red chilli to an otherwise tasty veg dish easy to make. A bit dry, and would benefit from a sauce such as veg or chicken stick.