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Gingered Tofu Stir Fry

Gingered Tofu Stir Fry


5 spray low-fat cooking spray
50 g regular tofu drained and cubed
1 medium carrot(s) peeled and cut in sticks
1/2 medium red green or yellow pepper(s) seeded and cut in strips
1/2 large onion(s) peeled and thinly sliced
50 g beansprouts
2 tablespoon grated ginger root
1/2 portion fresh red chilli(s) seeded and finely chopped
90 g spinach or pak choi
2 tablespoon teriyaki sauce

Handful of mushrooms
1 medium portion rice, cooked, brown or wild or noodles

Spray a wok or large frying pan with cooking spray and place on a high heat. Add the tofu and stir fry for 2-3 mins until golden. Remove from the pan and keep warm. Re-spray with cooking spray, add the mushrooms, carrot, pepper and onion and stir-fry for 2-3 mins until just tender. Add the beansprouts, ginger, chilli and pak choi and stir-fry for a further 1-2 mins until the pak choi is wilted. Return the tofu to the pan, add the teriyaki sauce and heat through for 1 min. Serve immediately with hot rice or noodles.

For a meat version use chicken breasts instead of tofu.
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