antiinflammatory bok choy carrot coriander ginger gluten free meals mushrooms recipes stirfry tofu turmeric vegan vegetarian Sep 14, 2017

I know Tofu may not appeal to everyone but I highly recommend you give this a go because most of the time people who don't like it just don't know how to cook with it. I am a big advocate for including more plant based/vegetarian meals in our diet and I chose those words carefully - compared to saying reducing meat and animal based meals. The reason for this being that I do still believe animal based products can have place in our diet for those who choose to include it (like me), however small portions give us enough of the nutritional benefits and research has clearly shown how superior vegetables are in terms of nutritional quality so we need to amp up our servings big time!

This is a super quick and easy stir fry to throw together and if you're a regular BGF recipe cooker then you should have most of the ingredients on hand :P



Serves 4

500g block firm tofu, cut into 2cm cubes
1/2 tablespoon grated fresh turmeric
2 x carrots, julienned
2 bunches bok choy, washed, trimmed, shredded
1 tablespoon grated ginger
1 handful of coriander, plus extra to serve
1 tablespoon tamari
1/2 tablespoon rice wine vinegar
1 tablespoon mirin
2 tablespoons tahini
1 lime
1 cup dried shiitake mushrooms
125g brown rice vermicelli     


Boil the kettle and place the vermicelli and shiitake mushrooms in a bowl. Cover with boiling water and leave until stir fry is ready. 

Heat a wok to medium to high heat. Add a touch of coconut oil and then fry the tofu with the turmeric for 4-5 minutes or until slightly browning all over (it will go a yellow colour so if you can't tell if it's browning then just time 4-5 minutes). Remove and set aside.

Add the carrot, bok choy and ginger to the wok. Stir fry for 3-4 minutes and then add in the coriander, tofu, tamari, rice wine vinegar, mirin, tahini and the juice of 1/2 a lime. Give it a toss for about 1 minute and then turn the heat off.  Drain the noodles and mushrooms. 

Divide the noodles and mushrooms between bowls, top with the stir fry plus extra coriander and the left over lime cut into small wedges. 


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