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Tofu, Green Bean & Asparagus Stir Fry

July 30, 2019




Star of the Show:  Tofu

 Organic Tofu is a great plant based protein source. Each 150gm serving contains a whopping 18gms of protein. Including organic tofu in the context of a varied diet may be helpful for those of us in peri menopause or menopause. Soy is a phytoestrogen and this may act as a weak oestrogen, which  may help relieve some menopausal symptoms by boosting oestrogen levels in the body slightly.



  • 1 firm block of organic tofu (approx 300gms), sliced and cut into quarters

  • 1 red pepper thinly sliced

  • 1 handful of green beans

  • 1 handful of asparagus, stems removed and sliced lengthways

  • 6 spring onions, sliced lengthways

  • 2 cloves of garlic, crushed

  • 1 2cm cube of ginger finely chopped

  • pinch of chilli flakes (optional)

  • 1tbsp tamari/soya sauce

  • 1tbsp water

  • 1tsp sesame oil

  • 1tbsp olive oil


1. In a frying pan add 1/2 the olive oil and lightly fry the tofu for 3 minutes on each side until crispy and golden brown. When cooked use a slotted spoon and set to one side.
2. In the frying pan, add the rest of the olive oil, tamari, and water and add the garlic, ginger, spring onions, green beans and asparagus. Wok fry for 2-3 minutes until cooked.

3. Add the tofu and sesame oil and stir fry for another minute.

4. Serve with brown rice, rice noodles or cauliflower rice





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