Pita Pockets With Chilli Tofu And Beansprout Coles

Ingredients list for Pita Pockets With Chilli Tofu And Beansprout Coles

• 4 medium Pita Pockets
• 250 grams Tofu 1 inch cubes
• 1/4 teaspoon Red chilli flakes
• 3 tablespoons Oil
• 8 small Onions halved
• 1 inch piece Ginger chopped
• 5-6 cloves Garlic chopped
• 2 tablespoons Soy sauce
• 2 tablespoons Hot and sweet sauce
• 2 cups Vegetable stock
• 1 tablespoon Vinegar
• to taste Salt
• 1/2 medium Red cabbage shredded
• 2 small Onions thinly sliced
• 2 Red radish thinly sliced
• 1/2 cup Sprouted moong blanched
• 2 medium Apples grated
• 1 tablespoon Lemon juice
• 3 tablespoons Cheese spread
• 3 tablespoons Skimmed milk yogurt
• 1/2 teaspoon Black pepper powder
• 1 bunch Lettuce torn

Method

1. To make chilli tofu, heat oil in a wok. Add onions, ginger and garlic and stir-fry. Add tofu and toss on high heat. Add red chilli flakes, soy sauce, hot and sweet sauce, vegetable stock, vinegar and salt and cook on high heat till nearly dry.
2. Divide into eight portions. Mix cabbage, onion, radish, sprouted moong, apples and lemon juice together in a bowl. Add cheese spread, yogurt, salt and pepper. Mix well. Divide the coleslaw into eight equal portions.
3. Warm the pita bread on a griddle plate or a preheated oven. Cut each pita bread into two and fill each half with a portion of chilli tofu and top with a portion of coleslaw and lettuce. Serve immediately.

Nutrition Info