Tofu Stir-Fry with Zucchini & Mushroom

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  200g

• Onions

  Raw

  1 medium or 110g

• Zucchini

  Summer squash, includes skin, raw

  2 small or 236g

• Mushrooms

  Shiitake, raw

  150g

• Garlic

  Raw

  1 cloves, minced or 3g

• Peas

  Edible-podded, raw

  200g

• Lemon grass (citronella)

  Raw

  5g

• Brown sugar

  1 tbsp or 9g

• Lime juice

  Raw

  20g

Directions

1. Cut tofu into cubes.
2. Thickly slice onion and mushrooms.
3. Halve zucchini lengthways then thickly slice.
4. Finely chop lemongrass and crush garlic.
5. Heat oil in a non-stick wok over high heat, swirling to coat base.
6. Add tofu and stir-fry for 2-3 minutes or until golden. Transfer to a plate.
7. Reheat wok over high heat. Add onion and zucchini and stir-fry for 1-2 minutes or until just tender.
8. Add mushrooms, lemongrass, garlic and brown sugar. Toss to combine.
9. Add snowpeas and 2-3 tsp water. Stir-fry for 1 minute or until snowpeas are bright green.
10. Return tofu to wok. Toss to combine. Add lime juice and season with freshly ground black pepper. Toss to combine and serve.