PNBHS students made delicious stir-fry this week in Wholegrain Organics’ kitchen. First we cubed tofu, and stir-fried it with seasonings until crispy and golden, then set it aside. Then, over a high heat, we quickly stir-fried our garlic and ginger, then added our finely sliced vegetables. Once the vegetables were al-dente we added our glaze, stired it through until clear and bubbling, then added the tofu back in, and served over a plate of bean-sprout noodles (pre-seasoned with a touch of olive oil, stock powder and Bragg liquid seasoning.)
Everyone thoroughly enjoyed their stir-fry, the tofu being the hero of the dish. Simple, colourful and tasty.