Trimarni Coaching and Nutrition

Coconut tumeric stir-fry with  golden potatoes and tofu Ingredients to serve 2  1 medium golden potato (cubed) 1 package firm tofu (cubed) 1 bag Asian style veggies (Frozen) - if you have extra time, let them de-thaw in 'fridge or counter top for at least 30 minutes, until soft. Tumeric 1/2 - 1 cup coconut milk Peanuts Olive oil (Want leftovers? Double up this recipe!) 1. In large skillet, (or wok) heat to medium and add a little olive oil and cook tofu until slightly brown on the sides. Toss every 2-3 minutes for even cooking. 2. While tofu is cooking for 5-8 minutes, place cubed golden potato in microwave and cook for 3-4 minutes or until soft (you may also boil or oven-bake your potato until soft). Keep skin on for more nutritional value.  3. Add potato to tofu in skillet/wok and add 1/2 cup coconut milk and 2-3 tsp of tumeric.  4. Add frozen veggies to your skill and stir until veggies are lightly tossed in coconut milk.  5. Cook for 20-...