Mongolian Tofu Stir-Fry
1 green capsicum, sliced
2 green shallots, sliced
1 garlic clove, sliced finely
1 tbsp fresh ginger, finely chopped
500g firm tofu, cut into small cubes
3 tbsp soy sauce
1 tbsp agave syrup
1 tbsp hoisin sauce
½ cup liquid vegetable stock
1 tbsp cornflour
Serve with 2 cups cooked brown rice
For the stir fry sauce: Into a bowl add the soy sauce, agave syrup and hoisin sauce. Then add half a cup of vegetable stock, the chopped garlic, ginger, and corn flour. Mix well.
For the stir fry: Heat a wok over a high heat. Add the capsicums, the green shallots and stir-fry. Add the tofu and the pre-prepared sauce and stir. Bring the liquid in the wok to the boil and stir until it thickens. Remove from the heat and serve the stir fry with cooked brown rice.
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