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What to do
1. Heat the oils in a large wok over high heat. Add the tofu and stir-fry for 4 minutes or until crispy and golden. Add the edamame, mushrooms, garlic and chilli and stir-fry for 2 minutes.
2. Add the oyster sauce and ¹⁄³ cup (80 ml) water and stir-fry for 1 minute or until well combined and coated. Remove the wok from the heat and toss the chives through.
3. Divide the cos leaves among serving plates. Fill with the tofu mixture, sprinkle with the chopped almonds and season to taste with freshly ground black pepper. Serve.
Note: You can buy frozen shelled edamame from Asian supermarkets or buy them in their pods and shell them once the pods have thawed. You will need approximately 250 g edamame pods to produce 150 g shelled edamame.
Tip: To make it portable, cool the tofu mixture completely and transfer to airtight container/s. Place the lettuce leaves and chopped almonds in separate airtight containers for transportation. Keep chilled.
Recipe extracted from CSIRO Low-Carb Every Day by Professor Grant Brinkworth and Pennie Taylor. Available now, Macmillan Australia, RRP $34.99.