Stir-fried Prawns, Snow Peas and Tofu


200 g fresh prawns, peeled and de-veined

2 tbsp soy sauce (Tamari – wheat free)

1 green chilli, chopped

bunch coriander, chopped

1 garlic clove, chopped

1 tsp. rice wine vinegar

300 grams firm tofu

4 tbsp. olive oil

200 grams snow peas, rinsed and ends chopped

½ tsp sea salt

½ tsp sugar or honey

¼ cup vegetable stock

1 medium onion, peeled and cut into 1cm strips


Marinate the tofu in the soy sauce, the rice wine vinegar and the garlic for 10-20 minutes. Dry the tofu first and cut into 2cm squares.

In a clean wok heat the oil over a medium heat. Stir-fry the prawns for 3 minutes, and then remove from the wok. Add the onion and garlic to the wok and saute for a few minutes. Add the tofu with the marinade,  prawns, snow peas, coriander and stir-fry for 3 minutes.

Add the ¼ cup of stock and add extra 1 tablespoon of soy sauce, and the sugar and salt.

Stir for a further 2 minutes or until the prawns are cooked.

Serve with brown rice.