Super-Greens Veg and Tofu Stir-Fry / High Calcium

Tofu is a plant-based source of protein. It is rich in zinc, which is important for immunity, and helps our bodies process fat, carbs, protein and iron needed for healthy, red blood cells. Pak choi is rich in calcium, which promotes strong bones and teeth. Tofu is also rich in calcium. Note: I don't advise tofu to be eaten more than once a week. Also make sure you source GMO free tofu.

Serves 4 

Ingredients
5 Tbsp Olive oil 
2 Medium Free-range eggs, beaten 
1 Bunch of spring onions, finely sliced, plus extra to garnish
4 Tbsp plain flour 
1/2 tsp Chinese five spice 
280g Block firm tofu - cut into bite-size cubes; patted dry to remove moisture 
1 Tbsp Sesame oil 
100g Green beans, cut into thirds 
200g Baby leaf greens, (can buy them in a packet at your grocery store) 
2 Pak Choi or 1 Bok Choi cut in quarters or halves, depending on the size 

 Dressing
2 Garlic cloves, finely grated
1 tsp ginger, peeled and grated
3 Tbsp Sesame oil
2 tsp low sodium soy sauce
1 tsp chili oil or a pinch of chili flakes 
Juice of 1/2 lime, plus wedges to serve 

1) Heat 1 tbsp olive oil in a large, non-stick frying pan, or wok. In a bowl, combine the beaten egg with 2 tbsp water and half the spring onions. Pour into the frying pan and tilt to cook the edges. Cook for a couple of mins until set. Set aside to cool, then roll up and slice into thin strips. 
2) Mix the flour and five spice with seasoning and toss the tofu in it until coated. 
3) Heat the remaining olive oil and sesame oil in the pan or wok, then fry the tofu for a few minutes on each side until golden and crispy. Remove using a slotted spoon, and set aside on kitchen paper to drain. 
NOTE: Healthier option.  Place the tofu pieces on a non-stick baking tray or line it with grease proof paper. Brush them liberally with olive and sesame oil mix. Place them in the oven at 180C for about 15-20 minutes until golden. 
4) Add the green beans and greens to the pan and cook for 5 minutes, stirring regularly until lightly charred and starting to soften. Add the Pak choi and cook for a further 5 minutes. 
5) Whisk together the dressing ingredients and add half to the wok with the tofu and egg; toss together. 
6) Transfer to plates and spoon over the remaining dressing. 
7) Garnish with extra spring onion and lime wedges. 

Per Serving:  338 Cals, 43g Fat, 7g Sat fat, 15g Carbs.