In a bowl, place 1/2 the ginger, 1 tablespoon of oil, 1/2 the garlic and soy sauce. Add the tofu, cover and marinate for 1 hour. Heat the remaining oil in a frying pan or wok and stirfry the spring onions and remaining garlic and ginger over a high heat for 30 seconds. Add the chopped onion, mangetout, celery, peppers and chilli and stirfry for a further 2-3 minutes. Stir in the carrots and 1/2 the stock, then the tofu and marinade. Cover and simmer for 3-4 minutes. Blend the cornflour with the rest of the stock and white wine/sherry. Pour into the pan and cook gently for a further 2-3 minutes. Sprinkle with the sesame seeds and serve with cooked rice. NOTES : A tasty Tofu stir fry.The flavours are fuller if the Tofu is left to marinate for at least 1 hour before cooking.
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|Serving Size: 1 Serving (527g)|
|Recipe Makes: 4|
|Calories from Fat: 134 (36%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 0mg||0 %|
|Sodium 374.5mg||13 %|
|Potassium 1115.1mg||29 %|
|Total Carbohydrate 49.2g||14 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 40.2g|
|Protein 14.2g||20 %|
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Calories per serving: 374
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