Tofu and Chickpea Stir-fry
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
4
people
Servings
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
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.