Recipe – Stir Fry Tofu, Mushroom Combination and Vegetables

pic mushroom

Rich in so many vitamins and minerals and a real boost to your immune system with low fat and calorie content!

Serves: 4

Preparation time: 15 minutes

Cooking time:  10 minutes


1 pack tofu

2 tbs coconut oil

1/2 cup seaweed

1 1/2 onions

1/2 kg (18 oz) fresh green beans and/or green asparagus spears

4 Shiitake mushrooms

2 forest mushrooms

1 Portobello mushroom

1 tsp chopped ginger

1 tsp curry

1/2  tsp himalayan salt

1/4 cup black sesame seeds

2 garlic cloves

2 tbs soya sauce


  1. Soak seaweed in water for 15 minutes
  2. Slice tofu into cubes and stir fry in wok with coconut oil and curry until it takes on the color. Place on the side
  3. Slice onions and chop garlic, stir fry in remaining oil in wok.
  4. Chop the ends off the beans and asparagus spears and cut in halves. Add to onion and garlic in the wok for a quick stir fry.
  5. Cut mushrooms into 4 parts. Add to wok and stir fry for three more minutes.
  6. Add to the wok the tofu and seaweed.
  7. Sprinkle with sesame seeds
  8. Serve soup with round whole grain brown rice.
  9. Enjoy!

Check my recipe for Tasty Lentil Soup HERE

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