Recipe with Absolique Trichologist Brisbane
Recipe with Absolique Trichologist Brisbane
This is a vegetarian recipe that can easily be converted for vegans and can also be gluten and sugar free. This was seriously easy and tasty and made good lunch leftovers. Traditionally I am not a fan of tofu, but had heaps left over from a vegetarian dinner party dish, which was not bad either served with another veggie stir fry, see recipe links below.
Always choose organic tofu, when not labelled organic it has come from GMO crops and you don’t want to be eating that harmful stuff. Use whatever vegetables you have on hand, I used green beans, snow peas, shredded cabbage and shredded carrot. Anything will work with the method and the sauce simply makes it all taste good.
Recipe – Honey, Ginger, Tofu and Veggie Stir Fry:
- For the stir fry; 1 1/2 cup uncooked brown rice or farro, coconut oil for cooking, @ 4oog extra firm tofu, 2 cups chopped asparagus, 2 cups shredded carrots, 3 green onions minced
- For the garlic, ginger stir fry sauce; 3 cloves garlic, 2 tablespoons fresh ginger, 2 tablespoons honey (or more to taste), 1/2 cup low sodium soy sauce, 1/4 cup water, 1/4 cup rice wine vinegar, 1/4 cup coconut oil
Instructions – Sauce: Puree all the sauce ingredients together in a food processor until smooth. Set aside. Tofu: Cook the rice or farro according to package directions. Cut the tofu into slices and press with a paper towel to remove excess moisture. Wait a few minutes and press again, there’s lots a water in there! Cut the tofu slices into small cubes. Heat the oil in a large nonstick skillet over medium heat. When the oil is shiny, add the tofu and about 1/4 cup of the stir fry sauce (watch out because the sauce and oil will spatter a tiny bit – have a cover ready or just skip the sauce at this point). Pan-fry the tofu until golden brown. Remove from the pan and drain on paper towel lined plates. Veggies: Return the pan to the heat and add the asparagus with 1/4 cup stir fry sauce. When the asparagus is bright green and tender crisp, add the carrots and toss together. Arrange the veggies and tofu over the cooked rice or farro, and cover with more sauce to taste. Sprinkle with the green onions.
To make this gluten free, make sure your soy sauce and your tofu are both certified gluten free brands. To make this vegan, use an alternative sweetener in place of honey. You can find tofu in most grocery stores. Sprinkle tofu with the tiniest amount of chili powder right in the frying pan to bump up the golden colour. Peel the carrots into long strips instead of grating. For a completely sugar free version of this recipe, use white distilled vinegar.
Her is the link to the original recipe https://pinchofyum.com/honey-ginger-tofu-veggie-stir-fry
And the vegetarian dinner party dish, Quick and Easy Crispy Tofu that was perfect with Broccoli and Mushroom Stir Fry. Enjoy!
Remember non-heme plant proteins are incomplete protein sources. Combine 2 non-heme proteins in a meal to form complete proteins required to provide the body and hair with iron and the store of iron, ferritin. The brown rice or farro combined with the tofu in this recipe make it a complete protein. If not using the rice or farro, toss through nuts or seeds such as cashews or sesame seeds. For more information about Recipe with Absolique Trichologist Brisbane, hair loss, hair thinning and scalp conditions Absolique Trichologist can assist with, email info@absolique.com.au and find much more information about us at https://www.hair-loss-treatments.com.au/
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