1 Cup Cubed pumpkin
½ Cup Cubed Japanese eggplant
1 Cup Trimmed green beans
1 Red pepper deseeded and cubed
1 Cup Cubed extra firm tofu
½ Cup Chopped coriander
1 Tablespoon Crushed garlic
1 Tablespoon Crushed Ginger
3 Tablespoons Gluten free sweet and dark soy sauce
2 Tablespoons Canna-Coconut oil
Hot sauce to taste
Steam pumpkin cubes for 4 minutes and reserve.
Heat oil in a large wok or frying pan and add the eggplant and tofu.
Fry till crisp before adding the garlic and ginger and stirring to combine.
Add the soy sauce along with the pepper and the beans and stir fry until cooked but still crunchy.
Add the pumpkin and stir to combine.
Turn off heat and squeeze in the juice of half the lime and most of the coriander.
Garnish with hot sauce, remaining lime wedges and coriander.