Alkalising Recipe of the Week – Lemongrass Stir fry with Tofu
This fresh tasting stir fry is the ideal mid-week meal. It is quick and easy to whip up so you won’t be spending long in the kitchen after work. You can also add additional fresh herbs such as coriander, parsley and chives for a zestier combination.
2 tbsps cold pressed extra virgin olive oil
1 onion, cut in half lengthwise then into slices from top to bottom
2 cloves garlic, finely chopped
1 teaspoon freshly grated ginger
1 stalk lemongrass, bottom 4cm finely sliced, rest discarded
1 small red chilli, finely chopped
1 large block of tofu (500g)
200g asparagus, cut in 4cm lengths
1 small head broccoli, cut into florets
150 grams green beans
1 red capsicum, sliced
150g mushrooms, sliced
2 tomatoes, diced
1 bunch bok choy, chopped
2 tbsps tamari
2 tbsps mint leaves
Heat a wok or frying pan, add half the oil and swirl to coat sides.
Add onion, garlic and ginger and stir-fry until just coloured — about 30 seconds.
Add the lemongrass and chilli.
Stir-fry for 20 seconds then add the tofu and stir-fry until slightly browned.
Add the asparagus, broccoli, beans, capsicum and mushroom then stir-fry for a few minutes.
Toss through tomatoes, tamari and bok choy, cook for one minute.
Cover with a lid for 30 seconds.
Stir through with mint just before serving.
Serve with wild rice, brown rice or quinoa.