Welcome to 31 Days of Summer Mediterranean Recipes – our new blog series! Over the next month, we’ll be sharing Mediterranean No Grain, Standard and Vegan option recipes to help you on your M3 journey or simply to eat clean!

INGREDIENTS
125g firm tofu, drained, cut into 1cm cubes
2 Chinese dried mushrooms
1 small carrot, cut in long strips
1/2 yellow capsicum, cut in long strips
2 tsp sunflower oil
1 tsp sesame oil
1 tsp fresh ginger, grated
1 cloves garlic, minced
1/2 cup bean sprouts
1/2 bunch baby bok choy, shredded
1/4 cup water chestnuts, drained and sliced
1 tbsp oyster sauce
2 tsp cornflour
1/4 cup water

DIRECTIONS
Place mushrooms in boiling water for 20 minutes, drain and discard liquid and stems and slice into strips.

Dissolve corn flour in cold water. Set aside.

Heat oils in wok or large frying pan, add garlic and ginger and stir fry for 1 minute. Add carrot and capsicum and stir-fry until vegetables are just tender. Add mushrooms, sprouts, bok choy, chestnuts and oyster sauce. Cook for another minute or 2 then add blended cornflour and water.

Give it a quick, gentle stir until sauce boils and thickens; stir in tofu. Serve.

Serves 2