Tofu stir-fry (V)

1 tbsp canola oil
300g firm tofu, cubed
1 cup chopped leeks (plus garlic to taste)
1 cup chopped celery
1 cup chopped carrots (moderate in salicylates)
1 tbsp chicken stock or water
1 tbsp golden syrup
2 bunches baby bok choy (moderate in salicylates) ends trimmed, leaves separated and washed
salt to taste

Heat ½ tbspn canola oil in wok, add tofu and toss until golden. Remove and set aside. Add remaining oil and stir-fry leek, celery and swedes. Add tofu, bok-choy, chicken stock and golden syrup and toss to combine. Cook 1 minute or until the bok choy is slightly wilted. Serve on noodles or rice.

The Failsafe Cookbook

This revolutionary book contains hundreds of new and improved recipes for all kinds of occasions. With the help of these tasty and easy-to-follow recipes for breakfasts, lunches, main meals and desserts, through to food for special occasions, vegetarian cooking and gluten-free food - and by following Sue's step by step guide to eliminating harmful natural and added food chemicals - it is possible to be free of a wide range of health and behavioural problems caused by food intolerance.

This is a book which transforms families

Click here to learn more about The Failsafe Cookbook