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.