Garlic Tofu with Spicy Coconut Vegetables

Ingredients

• 300g firm tofu, cut in 4cm pieces
• 80g snow peas, trimmed
• 30mL coconut cream
• 10g Thai basil, leaves picked
• 1 clove garlic, crushed
• 1 red chilli, thinly sliced diagonally
• ½ bunch broccolini
• ½ bunch gai lan
• 1 tbsp cornflour (see note for GF)
• 1 tbsp salt-reduced soy sauce (see note for GF)
• Extra virgin olive oil
• Pepper

Methods

1. Cut broccolini crossways in half. Separate heads from stems. Trim gai lan and cut crossways into thirds. Separate leaves from stems.
2. Toss tofu, in batches, in cornflour seasoned well with pepper. Be very gentle with the tofu so it retains shape.
   
   NOTE: Use gluten-free cornflour and soy sauce to make this recipe gluten free.
   
   
3. Heat oil in a large wok over a high heat. Add tofu gently with garlic. Cook, turning occasionally, for about 5 minutes, or until golden brown. Drain on absorbent kitchen paper.
4. Heat some more oil in same hot wok over a high heat. Add broccolini stems and gai lan stems. Stir-fry for about 2 minutes, or until just tender. Add broccolini heads and gai lan leaves with snow peas. Stir-fry for about 2 minutes, or until just tender.
5. Add combined coconut cream, soy sauce and chilli. Stir-fry for a further 1 minute, or until hot. Stir in half the basil.
6. Serve tofu with vegetables and scatter with remaining basil. Enjoy!

Recipe adapted from Pepper Leaf. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.