Colourful Stir-Fry is the second of my simple everyday vegetarian recipes from the Tasty Ten series.
This week my friend Anastazja introduced me to a very special honey producer. Maya Sunny Honey is a 100% raw honey range. This honey company sells completely raw, chemical free, totally natural honey allowing the consumer to enjoy the full nutritional benefits. I have used the Maya Sunny Honey in this recipe and will include it again in my super simple salad dressings in the coming up posts… so watch this space.
2 teaspoon coconut oil
3 tablespoons soy sauce
¼ teaspoon chili flakes (optional)
200g firm tofu
1 medium onion
1 clove garlic
½ head broccoli
1 tablespoon raw honey
3 heads bok choy
1 tablespoon sesame seeds
small bunch of fresh basil
Dice the tofu into 2cm cubes and sauté in large pan or wok with 1 teaspoon of coconut oil, 1 tablespoon soy sauce and chili flakes (optional), for 5 minutes until golden in colour.
Remove from the pan and set aside.
Chop the onion into strips and sauté in the same pan with 1 teaspoon of coconut oil over a low heat for 3-4 minutes.
Crush the garlic and add to the pan and sauté for a further minute.
Finely slice the carrots, cut the broccoli into small florets and slice the mushrooms.
Add these chopped veggies to the pan with an additional 2 tablespoons of soy sauce and the tablespoon of honey.
Stir over a high heat for 5 minutes.
Roughly chop the bok choy and add to the pan with the pre-cooked tofu.
Continue to stir over the high head until the bok choy is just wilted.
Serve with rice or quinoa, garnished with chopped almonds, sesame seeds and fresh basil and a wedge of lemon.
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