• ¾ cup soy or tamari sauce
  • ½ cup fresh lemon juice
  • 1 tablespoon fresh ginger, grated or minced
  • 1 garlic clove crushed
  • 1 block firm or extra-firm tofu, well pressed and cut into 1 inch cubes
  • 2 tablespoon olive oil
  • ½ teaspoon chilli sauce (adjust according to taste)
  • 1 onion, finely diced.
  • 2 capsicums red & green, sliced
  • ½ cup snow peas
  • 1 cup mushrooms, sliced (any kind)
  • 3 shallots, chopped
  • ¼ cup fresh mint chopped + 2 small sprigs for garnish
  • ½ head broccoli, chopped optional


In a large shallow bowl, whisk together the soy/tamari sauce, lemon juice, chilli sauce and ginger. Marinade the tofu in this sauce for at least one hour.

Add the oil to a wok or a large skillet; cook the onion, garlic, capsicum, broccoli and tofu over high heat, stirring frequently.

Add the snow peas, mushrooms, shallots and marinated tofu.

Allow to cook for just a few more minutes.

Vegetables should be tender but still retaining a little crunch.

Remove from heat and stir through the mint.

Divide into bowls and garnish with mint sprig.

Serves 2
Cooking and preparation time 15 minutes

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