In swimming legend Ian Thorpe’s cookbook, he shares the recipes that keep him fit, as well as his philosophy on diet derived from nutrition experts throughout his years of sporting success.
This stir-fry is flavoured with kaffir lime and coriander root, and makes a great light lunch. It can also be served as a side dish alongside chicken or grilled fish.
- 2 tablespoons peanut oil or olive oil
- 300g firm tofu, cut into 3cm cubes
- 1 long red chilli, sliced
- 2 kaffir lime leaves, finely shredded
- 2 coriander roots, cleaned and finely chopped or a handful of fresh coriander
- 1 bunch bok choy, cut into 3cm lengths
- 1/2 red capsicum, sliced
- 50g button mushrooms, sliced
- 1 punnet baby corn, halved lengthways or 100g loose frozen corn
- 2 tablespoons soy sauce
Heat the oil in a wok over medium heat. Add the tofu cubes and fry for one or two minutes on each side, until browned all over. Transfer to a plate, leaving some oil in the wok.
Add the chilli, lime leaves and coriander root to the wok and stir-fry for one or two minutes, until fragrant. Add the bok choy stems and capsicum and stir-fry for two or three minutes, then add the mushrooms, corn, bok choy leaves and soy sauce and fry for another two or three minutes, until the vegetables are tender. Gently toss the tofu through the vegetables and serve.
Recipe taken from Cook for Your Life by Ian Thorpe
Ian Thorpe shares the recipes that keep him fit, as well as his philosophy on diet gathered from nutrition experts throughout his years of sporting success. As a competitive swimmer, he learnt that he couldn’t just eat anything and achieve elite level success – healthy eating was something he had always to keep in mind. A lifetime love of cooking teamed with a refusal to give up the flavours of his favourite meals led him to develop a plan that allows him to eat the delicious foods he loves and to maintain a healthy, strong body. Cook for Your Life is published by Hardie Grant Books.
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