Making time

15 – 20 minutes

Yields

3 – 4 servings

Ingredients:

• 1 cube of tofu, hard white – chopped into bite sized pieces
• ½ cup mock meat of choice (gluten free) – chopped into bite sized pieces
• ½ cup raw cashew nuts – deep fried
• ½ cup red or yellow capsicum
• ½ cup baby corn, sliced in half and cut into one inch pieces
• ½ cup broccoli – chopped into one inch florets
• 1/3 cup dried red long chili – fried and cut into one inch pieces
• cooking coconut oil for frying

Seasoning:

• 2 tbsp light soy sauce1
• 1 tbsp dark soy sauce
• 1 tbsp mushroom sauce
• ¼ tsp ground white pepper
• 1 pinch granulated sugar

Directions:

1. Fry the cashew nuts until light golden, and then set them aside
2. Fry the dried chilies until shiny and crispy and then set aside
3. Stir fry the Tofu until lightly brown and set aside
4. Add about ½ – 1 tbsp of oil in Wok.
5. Add garlic to it and stir fry quickly until fragrant.
6. Add the sliced yellow onions, and stir fry until they become translucent.
7. Add the chopped capsicum, baby corn , and broccoli florets and stir fry
8. Add the fried Tofu along with the fried cashew nuts and fried dry chilies.
9. Add the seasoning sauces with about 6 tbsp of water and stir fry until it thickens
10. Toss all the ingredients together until everything is evenly coated with the sauce.
11. Add spring onions and mix/stir fry.

Notes:

• The featured dish is without garlic and onions. To add onions and garlic follow directions number 5, 6 and 11 as mentioned above
• 1 tablespoon garlic – crushed and roughly chopped
• ½ cup yellow onion – sliced into one inch pieces
• 1/3 cup spring onion – cut into one inch strips

This statement has not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.