• Rose

Tofu, Turnip & Mung bean stir fry

Since we have been focusing on growing everything we can for our meals I thought a great addition would be to learn how to grow sprouts. So glad I've added these to the mix, so easy to do and wonderful addition with a little planning. I start 2 Tbsp of mungbean sprouts in a jar with a draining lid and make sure I rinse them morning and night and in 5-6days have a jar full! Make sure you read all about sprouting as you do want to be careful.

1 block tofu, cut into cubes

1 bunch turnips, cut into wedges & tops reserved for salad finely chopped

10 mint leaves

½ bunch coriander, leaves for salad, stems and roots for stir-fry

1 c cooked rice

2 tbsp soy sauce

1 lime, 2 slices reserved for garnish

1 Tbsp sprouted mung beans (about 100g sprouts)

Oil for cooking

Oil for salad

Start by preparing the salad first. I added the chopped mint, coriander leaves, turnip tops (could sub for spinach, rocket, mesclun) and mung bean sprouts. Drizzle with a little olive oil, ¼ lime wedge and set aside.

In a medium pan drizzle a little oil, allow to warm then add tofu. I like to roughly grill some sides. I allow it to sit 2-3 minutes per side and shake the pan to toss them. Goran has more patience and uses tongs to turn each cube. Either way grill them until you are happy, then add the turnips, coriander stems and cooked rice. Give it a good stir and add the soy sauce. Allow to cook for 5 minutes until turnips are just tender. Taste and adjust seasoning as needed. A crack of pepper or chilli flakes is always welcome.

Divide the stir fry between plates and top with a healthy serving of salad. Garnish with a lime wedge and enjoy.

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