Beef & Tofu Stirfry

Ingredients

• 250g extra lean ground beef
• 250g firm tofu, drained and crumbled
• 1/4 tsp sea salt, divided
• 1 cup matchstick carrots
• 1 cup broccoli, chopped into small florets
• 4 green onions, chopped (plus extra for garnish)
• 1 garlic clove, minced
• 1 tbsp fresh ginger, grated
• 4 cups napa cabbage, finely sliced
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1 tsp sesame oil (optional, for extra flavour)

1. Drain the tofu and gently pat dry with paper towel. Crumble into small pieces.
2. Heat a large pan over medium-high heat. Add the beef and cook for 3–4 minutes, breaking it apart as it cooks.
3. Add the crumbled tofu and half the salt. Cook for another 3–4 minutes until the beef is browned and the tofu has lightly coloured.
4. Remove the beef and tofu mixture from the pan and set aside.
5. Add the carrots and broccoli to the same pan and cook for 3–4 minutes until just tender.
6. Stir in the green onions, garlic, and ginger. Cook for 1 minute until fragrant.
7. Add the napa cabbage and cook, covered, for 2–3 minutes until wilted.
8. Return the beef and tofu mixture to the pan.
9. Stir in the coconut aminos, apple cider vinegar, remaining salt, and sesame oil (if using).
10. Cook for 1–2 minutes until everything is heated through.
11. Serve topped with extra green onions and enjoy.