Thyme and tofu stir-fry
This thyme and tofu stir-fry recipe is perfect for a healthy, speedy weeknight meal
- 25 mins preparation
- 10 mins cooking
- Serves 4
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Ingredients
Thyme and tofu stir-fry
- 350 gram cauliflower, chopped coarsely
- 350 gram broccoli, chopped coarsely
- 250 gram asparagus, sliced thickly
- 350 gram green beans, sliced thickly
- 3 (360g) medium carrots, sliced thickly
- 1/4 cup (60ml) olive oil
- 2 clove garlic, crushed
- 1 tablespoon fresh thyme, chopped finely
- 1 teaspoon cracked black pepper
- 375 gram firm tofu, drained, cubed
- 2 (300g) medium brown onions, sliced thickly
- 250 gram button mushrooms, sliced thickly
- 1/2 cup (125ml) dry white wine
- 3 teaspoon cornflour
- 1 cup (250ml) vegetable stock
Method
Thyme and tofu stir-fry
- 1In a large saucepan of boiling water, cook vegetables, uncovered, for 2 minutes; drain. Rinse in cold water; drain.
- 2In a wok or large frying pan, heat oil over medium-high heat. Stir-fry garlic, thyme, pepper and tofu for about 2 minutes, or until tofu is browned lightly; remove from wok.
- 3Add onion and mushrooms to wok; stir-fry for about 1 minute, or until onion is soft.
- 4In a small jug, combine cornflour and stock. Add cauliflower mixture to wok; then add cornflour mixture; stir-fry for about 1-2 minutes, or until sauce boils and thickens.
- 5Add tofu mixture; stir gently until heated through. Serve.
Notes
- Not suitable to microwave. Not suitable to freeze. - Save time by swapping chopped veges for one of Taylor Farms Stir Fry Kits.
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