Five Spice Stirfry Veges & tofu

1 onion - chopped

2 cloves garlic minced

2-3 cm root ginger finely chopped

½ Red pepper chopped

1-2 cups mushrooms chopped

Other veges as desired – broccoli, cauliflour, courgette

Greens – choose bok choy, Kale, silver beet (I used a head of bok choy)

Tofu firm – half block drained & cubed

Five spice powder 1 tsp

Chili flakes hot – ¼ to ½ tsp to taste

Soy sauce 1 tbs

Sauté onion in a small amount of water in non-stick pan/wok. When soft add the garlic and ginger stir briefly and add remainder of veges (except greens).

When tender add the tofu, chilli, five spice powder and soy sauce

Lastly add chopped greens and cook until tender 2-5 minutes (Kale takes longest)

Serve with brown rice.

One day I had left over cooked quinoa and stirred that in to make stir-fry quinoa (just like stirfry rice)

Have also tried a little mirrin with the soy sauce – yum.

Can use wine for some of the sauté also.