Tuesday, 12 March 2013

Soy & Agave Stir-Fry

This simple stir-fry can bemade with whatever you have lying around. This sauce also doubles for a great tofu marinade and skewer sauce.

Soy & Agave Stir-Fry


2 serves Tofu of your choice (I used Japanese style cooked tofu)
1 head broccoli
2 carrots, sliced
1 capsicum chopped (I used red)
Handful of mushrooms, chopped
1 onion, chopped
2 cloves garlic
1 handful baby spinach
oil for frying (I used macadamia)

For sauce
2 Tbls agave syrup
2 Tbls soy sauce (I used tamari)
1 tsp mince garlic
1 tsp minced ginger
1 Tbls sweet chilli sauce (optional)
1 tsp sesame oil (optional)


In a large frying pan or wok heat 1-2 Tbls oil untilon a medium-high heat.
Add onions and garlic and fry unil clear.
Meanwhile whisk sauce ingredients together in a bowl. Add more of any ingredient to taste.
Add tofu and carrots and fry until tofu is browned and carrots are soft.
Add other vegetables last to keep the crunch.
As soon as they are heated through take off heat and stir through sauce.
Serve with rice or rice noodles.

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