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Tofu Stir Fry with Ginger Scallion and Wild Rice

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Total time: 25 minutes

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Serves 4

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7.7 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

280g - Tofu, firm, cubed


¼ cup - Onions, spring or scallions, raw, finely chopped


¼ cup - Ginger root, raw, finely chopped


2 tb - Oil, canola


2 tsp - Sauce, soy, reduced salt


¾ tsp - Vinegar, red wine


¾ cup - Snow peas, fresh, raw, ends remove


1 pc (5-½" long) - Carrots, raw, peeled and coin cut


1 cup - Water chestnut, thinly sliced


4 cup - Wild rice, cooked

UTENSILS

Wok, Chopping board, Knife

INSTRUCTIONS

1. Combine the tofu firm, scallions, ginger, reduced salt soy sauce, red wine vinegar and 1 tbsp canola oil. Toss to coat evenly. Set Aside.


2. Heat the wok over medium-high heat. Add the remaining canola oil and tilt wok in a circular motion to oil the entire surface.


3. Add the tofu mixture, toss frequently until the tofu becomes light golden brown, about 5-7 minutes.


4. Add the carrots, water chestnut and snow peas. Continue to stir fry for 2-3 mins. Remove from the heat.


5. Dish up and serve with cooked wild rice.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 337g

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Energy (kcal)

244

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Carbs (g)

6.7

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Proteins (g)

16.6

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Fats (g)

15.4

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Fibre (g)

7.7