Food Hospital - Japanese Tofu Stir-Fry

[herbsandhelpers]

Japanese Tofu Stir-Fry

This recipe was developed to be suitable for both sufferers of gout and high cholesterol. The stir fry is high anti-oxidant, high vitamin C and a low purine load.

Make sure you use the firm style tofu for this or it will break up in the pan, most whole-food or health food shops will stock it. The key to a good stir-fry is to have all your ingredients prepped and to hand as the cooking happens very quickly.

Serves 2

Ingredients

200g firm tofu, sliced into strips

2 heads of pak choi, sliced into quarters lengthways

2 carrots, peeled and chopped into thin batons

2 garlic cloves, peeled and crushed

1 thumb-sized knob of ginger, peeled and finely chopped

1 large red chilli, finely sliced

2 tablespoons of Japanese mirin

2 tablespoons of tamari soy sauce

1 tablespoons of toasted sesame oil

1 teaspoon of palm sugar or honey

200g of bean sprouts

2 limes

A small bunch of Coriander, leaves picked

Method

First put a large wok on a high heat until smoking hot, add the sesame oil then the strips of tofu and fry until lightly golden. Next add the garlic, chilli, palm sugar and ginger and fry for a further 2 minutes.

Chuck in the carrots, mirin and soy sauce and cook for a further minute.

Then add the bean sprouts, juice of a lime and pak choi. Stir-fry for a further 3-4 minutes until the pak choi is just wilted and cooked through.

Pile into 2 serving bowls and finish with the coriander and a final squeezing of lime.

For more high anti-oxidant recipes, visit the 4Food site