Quick-cook tofu stir-fry


Firm block tofu

1 leek

2 carrots

1 red (bell) pepper

2 tbsp olive oil

Mung beansprouts

Cashew nuts (optional)

2 tsp water

1 tsp vegan soy sauce

5 stalks pak Choi


1.Cut the tofu into strips, clean and finely shred the leek and cut the carrots into small batons. Deseeded the (bell) pepper and slice into strips and pak Choi slice in strips.

2.Heat the olive oil in a wok until it starts to smoke. Add the tofu strips and stir-fry rapidly until they’re browned. Remove the tofu from wok and put to one side.

3. Add the shredded leek, carrot pak Choi and red (bell) pepper slices to the wok and stir-fry for 2 minuets, before adding the beansprouts, cashews, and soy sauce. Continue cooking for 1 minuets more.

4. Quickly stir in the tofu, heat through and serve piping hot.

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