Stir fry sauce (or you can buy stir fry sauce for ease):
2 cloves garlic
2 tbsp ginger
2 tbsp tamari (GF Soy sauce)
2 tbsp agave
¼ cup rice vinegar
2 tbsp cashew butter
2 tbsp hot water
2 red peppers thinly sliced
2 yellow courgettes sliced
1 bell pepper thinly sliced
Cup fresh basil leaves
4 spring onions
Thai jasmine rice Steamed 400ml
Preheat Wolf oven on Convection to 200 degrees
Pat dry Cubed tofu and sprinkle salt and olive oil over them and toss. Add to parchment paper tray. Bake Tofu for 20 minutes until golden.
Thinly slice the peppers, courgette and the spring onions
Add a pan of water to the hob and cook the Jasmine rice for 10-12 minutes or until cooked to liking
Prepare the stir fry – Add tamari, garlic, ginger, rice vinegar, agave, hot water & blend util smooth
In a heavy pan over high heat add oil and add vegetables, then add tofu, add sauce, add basil and spring onions in the last minute.
Add sesame seeds, garnish with remainder of spring onion
