Ginger Tofu Stir-fry (Serves 2)



1 pack firm tofu – pressed – then cut into cubes
1 onion – chopped
Large carrot – cut into batons
Broccoli – small pieces
Red pepper – chopped
Mushrooms – optional
Baby corn cobs
Sugar snap peas/mange tout
Water chestnuts
Sesame seeds – optional
Crispy coating 
2 tbsp nutritional yeast
1/4 cup wholemeal flour
1/4 cup polenta/course corn meal
Pinch of pink/sea salt
Black pepper – to season
1 tsp Chinese five spices
1/2 cup of soy sauce
1 tsp Chinese five spices
1 clove of garlic – minced
1 cube of fresh ginger grated (or use 1 tsp of powdered)
Prepare the tofu marinade by mixing all the ingredients together in a bowl. Add the pressed, cubed tofu and coat each cube in the liquid. Cover and leave overnight or at least one hour in the fridge.
Before coating the tofu in the polenta mix remove from the marinade and shake off any excess liquid. DO NOT throw the marinade, it will be used at the end of the recipe.
Preheat oven to 200C/392F
Method Crispy coating – in a bowl mix all the (crispy coating) ingredients together. Generously coat each tofu cube in the coating and place on a lined/oiled baking tray. Bake in the oven for 20 minutes (turning once) until golden brown.
Meanwhile while the tofu is baking heat 1 tbsp of oil (sesame is the best for a stir-fry) in a large pan/wok. You need the heat to be high to cook the veg quickly but leaving it crisp. To the pan add the carrot, onion and broccoli. Keep them moving around the pan for 3-4 minutes in the oil. Now add the sugar snap peas, red pepper and baby corn and cook for a further 1-2 minutes. Lastly add the beansprouts and water chestnuts. Give everything a good mix for a minute then sprinkle on some sesame seeds and pour in the remaining marinade.
Give everything a good mix making sure all the ingredients are coated in the marinade. Add the crispy tofu (I don’t stir it in to keep it crispy) and serve. Serve with rice or noodles. Enjoy!