Nutrition per serving
Kilocalories: 106.98 kcal
Protein: 8 g
Carbohydrate: 12.89 g
Saturated Fat: 0.42 g
Total Fat: 2.87 g
Cholesterol: 1.65 mg
Dietary Fibre: 1.9 g
Ingredients
- 5 bird’s eye chillies, chopped
- 4 cloves garlic, chopped
- 60 ml vegetable stock
- 140 g hard tofu, cubed
- 40 g string beans cut diagonally in 5 cm (2 inch) lengths
- 40 g straw mushrooms, halved
- 40 g baby corn cut diagonally in 5 cm (2 inch) lengths
- 1 red chilli, seeded and finely sliced
- 1 Tbsp soy sauce
- 2 handfuls holy basil leaves
Method
- Stir-fry the bird’s eye chillies and garlic in a heavy wok, using half the vegetable stock.
- Once fragrant, add the tofu, string beans, straw mushrooms and baby corn and cook for several minutes.
- Moisten with the remaining vegetable stock and season with soy sauce.
- Add sliced red chilli and holy basil.
- Remove from the heat and serve with brown rice.
Recipe courtesy of Chiva-Som
VP Brand Consultant & Creative Strategy at Mindful Media Communications
Shanon Hoffman is the founder and publisher of Healing Lifestyles & Spas, an independent wellness publication she has led since 2009. A brand strategist and creative director with 20+ years of experience in mission-driven wellness and clean beauty brands, Shanon has been a leading voice in spa, natural beauty, and mindful living media. She is the founder of the Annual Earth Day Beauty Awards and has collaborated with some of the most respected names in the wellness industry.
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