Tofu and Chickpea Stir-fry

Name: Tofu and Chickpea Stir-fry
Yield: 4 people
Ingredients: 300 g tofu (medium works well); 1 425g can chickpeas; 1 capsicum; 1 head broccoli; 3-4 carrots; 1 200g packet edamame beans (I use the ones that have already been shelled); 1 red onion; 3 tbsp soy sauce; 3-4 cloves garlic; 1 tbsp olive oil; 2 tsp honey; 1-2 tsp freshly grated ginger (optional)

Stir-fry's are a fun way to use up left over vegetables that are quick and tasty. You can mix up your protein and vegetables each time along with the flavour.

Servings

people

Ingredients

300 g tofu medium works well
1 425g can chickpeas
1 capsicum
1 head broccoli
3-4 carrots
1 200g packet edamame beans I use the ones that have already been shelled
1 red onion

Sauce

3 tbsp soy sauce
3-4 cloves garlic
1 tbsp olive oil
2 tsp honey
1-2 tsp freshly grated ginger optional

Servings

people

Ingredients

300 g tofu medium works well
1 425g can chickpeas
1 capsicum
1 head broccoli
3-4 carrots
1 200g packet edamame beans I use the ones that have already been shelled
1 red onion

Sauce

3 tbsp soy sauce
3-4 cloves garlic
1 tbsp olive oil
2 tsp honey
1-2 tsp freshly grated ginger optional

Instructions

Start by chopping up the capsicum, carrot, broccoli and onion into bite sized pieces.
Add to a wok or fry pan on medium heat, add a little olive oil if your pan isn’t non-stick.
Cooked vegetables for about 10 minutes or until they start getting soft.
Drain and rinse chickpeas and add to wok with edamame beans.
Start making your sauce, mix together soy sauce, garlic, olive oil, honey and ginger if using.
Add sauce to vegetables and stir through.
Slice tofu carefully into desired size and add to wok, tossing carefully so you don’t break it too much.
Once heated through, serve and enjoy.

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Tofu and Chickpea Stir-fry