The CSIRO’s Peppered Tofu And Eggplant Stir-Fry Recipe

The CSIRO Healthy Gut Diet provides 85 delicious easy-to-cook recipes, plus fibre-boosted daily meal plans – with authors Dr Tony Bird and Penny Taylor providing another variation of a high in fibre and resistant in starch diet designed to benefit the gut and overall bodily health.

This is a crucial understanding lending to the prevention of the rising rates of bowel cancer and other intestinal conditions such as inflammatory bowel disease and irritable bowel syndrome.

SERVES 4

PREPARATION 20 minutes

COOKING 5 minutes

• 2 tablespoons macadamia oil
• 800 g firm tofu, sliced
• 1 eggplant, chopped
• 3 teaspoons freshly ground black pepper
• 5 cm piece ginger, cut into thin matchsticks
• 1/2 bunch choy sum, cut into
• 5 cm lengths
• 1 tablespoon tamari (gluten-freesoy sauce)
• 1 carrot, cut into thin matchsticks
• 1 stick celery, cut into thin matchsticks

Heat the macadamia oil in a large wok over high heat. Add the tofu, eggplant, pepper and ginger and stir-fry for 2–3 minutes until

the eggplant is soft and everything looks caramelised.

Add the choy sum and 1 tablespoon water and stir-fry for 30 seconds until it is just starting to wilt. Immediately remove the wok from the heat and toss through the tamari, carrot and celery. Leave to stand for 1 minute, then toss well and serve.

If desired, you can serve this stir-fry with raw zucchini noodles, made from 2 zucchini.

Recipes extracted from The CSIRO Healthy Gut Diet by Dr Tony Bird, Dr Michael Conlon and Pennie Taylor. Available now, Macmillan Australia, RRP $34.99.