Spring has officially sprung here in Toronto and you know what that means…
Street Style Photo by George Pimentel for Toronto Fashion Week
Bare ankles, nautical stripes & denim? You betcha. But also…the end of slow roasting, root vegetables and comfort foods and the beginning of fresh spring produce!
We’re not quite there yet but here’s a fresh take on stir fry that will definitely satisfy your craving for fresh, crisp veggies in the meantime…
Raw Lemon Ginger “Stir Fry” with Marinated Peanut Tofu
Ingredients (Tofu):
- 1/4 block tofu, cubed
- 1/2 tbsp peanut butter
- 1 tsp fish sauce (or tamari)
- 2 tbsp almond milk
- 1 tsp curry powder
- 1 tsp maple syrup
Ingredients (Stir Fry):
- 4 large leaves of bok choy
- 1 medium carrot, halved and sliced thinly
- 1/2 zucchini, halved and sliced thinly
- 2 large mushrooms, halved and sliced thinly
- 1 spring onion, sliced into thin rings
- juice of 1/2 lemon
- small pinch of garlic powder
- 1 inch of grated ginger
- 1 tsp flax oil
- 1 tsp sesame oil
- 1 tsp maple syrup
- 1 tsp tamari
Directions
- Mix ingredients for tofu marinade (warming peanut butter if necessary) until well combined, pour over tofu cubes and set aside.
- Whisk together lemon juice, seasonins, oils, maple syrup and tamari and pour over chopped stir fry veggies. Massage dressing into the veggies for 1-2 minutes or until they begin to wilt slightly. Allow to sit for 10-15 minutes.
- Top your raw, marinated stir fry with marinated peanut tofu.
Enjoy with a side of fruit, crackers or leftover cooked grains and you have one delicious, seasonal lunch!
4 Comments
Alas, I’ve discovered that I do not suit strips – a real shame. Delicious looking recipe though!
Love your style!!!
That sounds delicious!! gosh I love tofu with peanut butter and ginger.
Nice springy outfit; I like the stripes and hat.
looks awesome! i’m from Toronto and now live in New York. the weather this week has been amazing here too!