This new recipe was developed for spring for followers of The Greengrocer's Diet
I use this method every time I make a stir fry, simply because it keeps the vegetables fresh and crisp.
375 grams firm tofu, cubed
2 cm ginger, peeled knob
3 cloves garlic, peeled and diced
2½ tbs tamari
1 tsp honey
1 tbs lemon juice
1 bunch coriander leaves, rooted scraped and leaves washed
2 red chilli deseeded
2 carrots peeled and cut into strips
2 zucchini cut into chunks
200 grams mushrooms - common cultivated, quartered
200 grams broccolini, trimmed
40 grams raw cashews
1 tbs sesame oil
Image by Jerry Colley
Fill a steamer pan with water and add the tofu. Bring to the boil.
Makes 3 servings
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.