Citrus BBQ Veggie Stirfry with Lemon Baked Tofu

Citrus BBQ Veggie Stirfry with Lemon Baked Tofu 

Photography By Ctrlaltdelete Design Solutions (Copyright 2017)

I adore oriental flavours, that marriage of sweet meets savoury with a kick of tang, just heavenly-I can’t get enough of it! This recipe is a firm favourite in my home, I make it every Monday without fail; sometimes I make it twice a week as I get cravings for the crisp juicy veggies; it’s super duper healthy and extremely simple to make. I hope that you enjoy making and eating this dish as much as my husband and I do.

  

What Will I need?

Baking Tray

Baking parchment (NOT Greaseproof)

Teaspoon

Small Bowl

Large Wok

Wooden Spoon

Mortar & Pestle

Sharp Vegetable Knives

Measuring Spoons

Ingredients

Serves 2-3

For the Sauce

2 tbsp. Light Soy Sauce

1 tbs. Sweet Baby Ray’s BBQ Marinade

1 tbsp. Agave Nectar

1 x Large Clove Garlic crushed

1 Thumb size piece Root Ginger crushed

Zest & Juice 1 x Lime

Generous Splash of Water

1 tsp.cornflour

For the Stir-fry

Glug Ground Nut OR Vegetable Oil (the healthiest possible!)

400g Block Firm Tofu

Juice 1/2 Large Un-waxed Lemon

2 x Large Carrots sliced at an angle (about 2cm thick)

1 x Large Red OR White Onion roughly chopped

½ Medium size Broccoli Portion cut into small florets

5 large Chestnut Mushrooms roughly chopped

1 x Large Yellow Bell Pepper

¼ bag Curly Kale

 Method

Pre-heat your oven to 180 degrees C 

1. Line a baking sheet with Baking Parchment (NOT Greaseproof paper as it’ll just stick to the tofu!).
2. Drain the Tofu, then cut depth ways down the centre so you’re left with two thinner halves; then cut each piece diagonally to create two triangles, you should have 4 large Tofu Triangles. Lay these onto the lined baking sheets and then drizzle with freshly squeezed lemon juice. Let bake for 40-45 minutes until golden.

 Meanwhile you can make the sauce, which is literally placing all your ingredients in a small bowl and mixing well with a teaspoon-very straight forward! Then prepare all your veggies!

For the Stir-fry

1. Pour a good glug of your healthy cooking oil of your choice into a large Wok (NOT Olive), and let heat up over a moderate heat, until sizzling hot then place all your prepared veggies into it. Stir the veggies to coat them In the oil then allow to cook for 10-15 minutes, stirring occasionally to prevent them from burning.
2. Remove the cooked tofu from the oven, then l allow to cool for 10 minutes before cutting into 16 triangles; then add these to your veggies. 
3. Once the veggies are slightly tender, add the prepared sauce and cook for a further 5 minutes until thickened add a little splash of water if too thick).

Your veggies should be tender yet still crisp and the tofu slightly crisp on the outside but fluffy on the inside. Serve piping hot over steamed wholegrain rice. Delicious!