Emma Ellice-Flint’s Ginger Stir-fry with Tofu
Ginger is the star ingredient of this warm salad – a super speedy supper option that has brilliant anti-inflammatory properties for the gut, as well as aiding digestion. This helps us to feel better all round – both in the body and mind!
Serves 2
Ingredients:
- 125g corn kernels
- 2 large spring onions
- 1 tbsp extra-virgin olive oil
- 2 tbsp pumpkin or sesame seeds
- 250g finely sliced cabbage
- 250g chopped mushrooms
- 1 bunch baby pak choi, chopped or 2 handfuls chopped greens
- 1 long red chilli, deseeded and finely chopped
- 1 large garlic clove, peeled and crushed
- 2 tbsp coarsely grated fresh ginger
- 2 tbsp coriander leaves
- 200g firm tofu, cut into bite-sized pieces
Optional:
- Juice from 1 lime
Method:
- Put the oil, seeds and corn into a large frying pan or wok on medium heat. Cook for a couple of minutes to toast the seeds, stirring occasionally so the seeds don’t burn.
- Chop the spring onions, add to the pan, and stir to combine.
- Thinly slice the cabbage and add to the pan along with the rest of the ingredients, including the tofu, except for the lime and coriander.
- Cook until the green leaves have only just begun to wilt, then remove everything from the pan.
- Season with lime juice and some salt or soy sauce, then scatter over coriander leaves.
Get this recipe’s ingredients in one easy bundle.
More recipes from Emma
Emma’s Artichoke and Chickpea Dip
Emma's Warmed Halloumi with Avocado, Chickpeas and Greens
Emma’s Ginger Stir-Fry with Tofu
Emma’s Open Omelette with Greens
Emma’s Overnight Oats with Cherries and Ginger
