RAINBOW STIR FRY

This one is such a staple in our home. We have been enjoying it once and sometimes twice a week forever! I love the flavours. It’s quick enough to be put together on a weeknight. This rainbow stir fry is a great way to boost your fibre intake and increase the plant diversity of your diet. Let me know if you make it at home 🤍

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and chop all your vegetables into bite-size pieces. Shred the cabbage. Grate the ginger and finely chop the garlic and red chilli.

Step 2

Cook your soba noodles according to the packet instructions

Step 3

Slice 1 cm thick slices of tofu. Cook on medium heat with a bit of oil for 2 minutes on each side until golden brown. Take off the heat and slice into bite-size pieces.

Step 4

Add all the tamari, maple syrup, sesame oil, cornstarch and rice vinegar to a bowl and stir until thoroughly combined.

Step 5

Add the sesame seeds, garlic and red chilli to a pan with a bit of oil and cook for 1 minute, until fragrant.

Step 6

Add the capsicum, carrots and shiitake mushrooms. Add half of the sauce and cook for 5 minutes, stirring regularly.

Step 7

Add the pak choi, cabbage, cooked tofu and the rest of the sauce. Cook for a further 2 minutes.

Step 8

Serve with your soba noodles and fresh lime and enjoy!

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