Ingredients

• 100 g Broccoli
• 100 g Cauliflower
• 70 g Mushrooms (common)
• 20 g Onions
• 80 g Red Capsicum
• 45 g Spinach
• 200 g Tofu (drained and sliced into strips)

Stir-fry Sauce

• 0.25 cup Tamari
• 0.50 sachet Ultra Lite Chicken Sachet (mixed in 1/3 cup water)
• 1 tsp Sesame Oil
• 1 tsp Apple Cider Vinegar
• 1 tsp Ginger (fresh, grated)
• 1 clove Garlic

Instructions

• 1. First, combine all the sauce ingredients together in a small bowl. Then pour half into an airtight jar and store in the fridge.
• 2. Thinly slice and drain tofu first by squeezing between two plates weighted covered in paper towel and weighted down for 15mins. Then marinate in ⅓ of sauce for 15-30mins.
• 3. Then heat the oil in wok or large deep skillet on medium-high heat and fry until slightly golden, then put aside in a bowl.
• 4. Using the same wok, heat half the oil in wok or large deep skillet on medium-high heat. Add onion and mushrooms; stir fry 2 minutes.
• 5. Add remaining vegetables (except spinach) and stir fry for 5-7 minutes or until vegetables are tender-crisp.
• 6. Add tofu, sauce and spinach, and stir fry for another 2 minutes until spinach has wilted and sauce has thickened.