Pak Choi And Tofu Stir Fry

This delicious pak choi recipe takes just a few minutes and makes a warming evening meal. Combining the pak choi with tofu, mushrooms and beansprouts in a stir fry sauce gives a lovely mixture of soft and crunchy textures. But you don’t have to stick to these ingredients, experiment with whatever takes your fancy, or most importantly, what’s in your fridge!
Serves 4

250g pack firm tofu
250g chestnut mushrooms (or other closed cup variety)
100g fresh sprouted beans / pulses / seeds
250g pak choi
2tsp Sweet Freedom’s Natural Sweetener (optional)
3 tablespoons soy sauce or tamari
1 tablespoon sesame seeds

Wash & dry the pak choi. Shred the leaves and finely cut the stalks, keeping them separate. Then wipe and slice the mushrooms and finally cut the tofu into cubes.

Heat some oil in a wok and add the mushrooms, tofu and pak choi stalks. Cook for 5 minutes, until tender, stirring often.

Meanwhile, mix together the soy sauce, Natural Sweetener and sesame seeds to make the sauce. Add the pak choi leaves to the pan and cook for 1-2 minutes, until slightly wilted.

Add the bean sprouts and the sauce. Mix well so everything is coated. Serve immediately over some brown rice or noodles.
Adapted from www.vegbox-recipes.co.uk or

Google ‘tofu stir fry’ to watch how it’s done by the experts