Bok Choy and Tofu Stir-Fry

A detoxifying stir fry from the Genes to Plate nutrigenomic recipe book by Judith Johnson, Yael Joffe and Alex Royal. Image by Claire Louise Thomas

Ingredients

FOR THE SAUCE

½ cup tamari

¼ cup water

¼ cup white wine

¼ cup olive oil

2 cloves garlic

1 TBSP grated fresh ginger

1 TBSP honey

1 tsp cayenne pepper

FOR THE VEGETABLES

250 g shirataki noodles

175 g tofu

1 TBSP coconut oil

½ tsp cumin

40 g spring onions (scallions), chopped

¼ cup diced red onion

¼ cup julienned carrot

¼ cup julienned baby marrow

¼ cup julienned red pepper

2 chillies, deseeded and chopped

1 boy choy, roughly chopped

20 g cashews, coarsely chopped

2 TBSP hemp seeds

1 TBSP pomegranate rubies or goji berries

1 tsp sesame seeds

Method

1. Blend all the sauce ingredients together in a food processor until smooth.

2. Prepare the noodles as instructed on the package. Set aside.

3. Cut the tofu into slices and press with a paper towel to remove excess moisture.

4. Heat the oil in a pan. Add the tofu and ¼ cup of the stir fry sauce. Fry the tofu until golden brown. Add the cumin.

5. Remove from the pan and place on paper towel-lined plates to drain.

6. Fry the spring onions, red onion, carrot, baby marrow, red pepper and chillies.

7. Add the remaining sauce, the tofu and the bok choy. Cook until the bok choy is slightly blanched.

8. To serve, top the noodles with the stir fried vegetables. Sprinkle with cashews, hemp seeds, pomegranate rubies or goji berries, and sesame seeds.

Preparation Time:30min
Serves:4

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