Recipes

Tofu stir-fry (V)

1 tbsp canola oil
300g firm tofu, cubed
1 cup chopped leeks (plus garlic to taste)
1 cup chopped celery
1 cup chopped carrots (moderate in salicylates)
1 tbsp chicken stock or water
1 tbsp golden syrup
2 bunches baby bok choy (moderate in salicylates) ends trimmed, leaves separated and washed
salt to taste

Heat ½ tbspn canola oil in wok, add tofu and toss until golden. Remove and set aside. Add remaining oil and stir-fry leek, celery and swedes. Add tofu, bok-choy, chicken stock and golden syrup and toss to combine. Cook 1 minute or until the bok choy is slightly wilted. Serve on noodles or rice.

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