Embracing Spring: Raw Lemon Ginger “Stir Fry”

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

• 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

1. Mix ingredients for tofu marinade (warming peanut butter if necessary) until well combined, pour over tofu cubes and set aside.
2. 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.
3. 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!