Coconut almond butter stir-fry

Serves: 4

1 x block tofu pressed and cut into cubes

1 x Tbs cornflour

3 x carrots cut into fingers

2 x capsicums sliced thinly

12 x kumara rosties

Extra virgin olive oil

Salt and pepp

1.5 x cups white rice cooked to packet instructions

Coriander for garnish

Sauce:

2 x garlic cloves grated

1 x cup almond butter

2 x Tbs rice wine vinegar

2 x Tbs soy sauce

1 x inches ginger grated

1/2 tsp ground cumin

1 x cup water

1 x cup Greek flavoured Raglan Coconut Yoghurt

Method:

  1. Pre heat your oven on to 200•C and press your tofu
  2. Chop and prep all your veges and cook your rice
  3. Place your carrots and kumara rosties in the oven and roast for 20mins turning half way
  4. Choose your tofu and place in a bowl with cornflour, dash of oil and salt and pepp
  5. Stir fry in a pan on medium heat for 8 mins stirring and tossing to save burning then add your capsicum strips and sauté for a further few minutes
  6. Place all your sauce ingredients EXCEPT THE YOGHURT in a blender and blend until smooth..add more water if you need it more liquidy
  7. Add your sauce to the fry pan and turn on low heat stirring…add your coconut yoghurt.
  8. Take out your carrots and rosties (chop rosties) and then stir through your sauce
  9. Serve on your white rice and garnish with your coriander and ENJOY FAM 🖤