Average Rating  ? No. of Servings   3 Approximate Cost   $6.61 Comments:   Ingredients: 2.00 pk   Tofu (firm)   8.00 tbsp   vegetable oil   3.00 tsp   ginger root   1.00 tbsp   sweet chilli sauce   250.00 g   button mushroom   2.00   carrot (ea)   200.00 g   spinach   0.10   celery (bunch)   0.50   broccoli   2.00 tbsp   soy sauce   Optional Ingredients: 0.00 tbsp   maple syrup - imitation Add to shopping list

Directions: 1. Heat half the oil in a large (preferably non-stick) frypan on med-high heat. Slice tofu into 1cm thick slices (approx. 4cm by 3cm is a good size for frying). 2. Grate ginger root into a small bowl, add sweet chilli sauce and soy sauce. Taste test and add maple syrup if needed for sweetness. 2. When oil is quite hot, add tofu in batches. Fry approx. 5 mins on each side or til golden, adding more oil to prevent sticking. Set aside in a bowl covered with a plate while cooking veges. 3. Slice mushrooms, carrot, broccoli (into small heads) and celery. Add mushrooms to frypan and cook in a couple of Tbsp oil. When nearly ready, add carrots, broccoli and a couple of Tbsp of water. Cover and cook for five minutes. Uncover, add spinach and re-cover for one minute. Uncover, add celery, cooked tofu and sauce mixture and carefully stir together making sure you coat the tofu in the sauce but don't tear it. Cook for one minute longer to ensure tofu is heated through. Serve on rice or potatoes, in place of roast or stewed meat.