Cook the onion over high heat in a wok with the 2/3 of the oil until translucent, then add the garlic until fragrant.
Stir through both varieties of capsicum, cabbage and carrot, until firm but still cooked.
In a separate pan, fry the tofu over high heat in the remaining oil until golden brown.
Add the tofu to the vegetable mix on medium heat. Add the soy sauce, honey, corn starch and stir through for 5 minutes.
Top with the shallots, coriander and sesame seeds.
Serve in separate bowls over approx. 1/2 cup of brown rice.
Serving Size 250g
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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