Saucy veg and tofu stir fry with wholegrain rice



For the sauce (serves 4)
3 tbsp soy sauce
2 tbsp lime juice
1 tsp garlic purée
1/2 tsp chilli purée
1 tsp honey or agave syrup
pinch black pepper
1/4 tsp ground cinnamon
1/2 tsp cornflour

For the tofu
1 pack extra firm tofu (280g), drained
spray oil
1/2 tsp turmeric
1/2 tsp salt
1/4 tsp black pepper

For the stir fry
1 tbsp olive oil
1/2 aubergine, thinly sliced then halved crossways
1/2 courgette, thinly sliced then halved crossways
5 asparagus spears, trimmed then chopped into quarters
handful mushrooms, quartered
Handful cashews
1 red onion, thinly sliced
1/2 pepper, thinly sliced

To serve
Brown rice
Fresh Coriander, chopped

For the tofu

  1. Preheat oven to 180C. Drain the tofu and wrap with a tea towel. Place a pan or baking tray on top of it and let it sit for 15 minutes until the excess water has been drained out

  2. Chop the tofu in 2cm cubes and play on a lined baking tray

  3. Coat the tofu in spray oil and season with the turmeric, salt and pepper.

  4. Bake for 25-30 minutes until lightly golden and slightly crispy (stirring half way through).

For the stir fry sauce

  1. Add all the ingredients (apart from the cornflour) to a bowl and stir to combine

  2. In a separate bowl mix the cornflour with a splash of water to form a paste


For the stir fry

  1. Add the cornflour paste to the soy sauce mix and stir to combine

  2. Heat a wok (or large non-stick frying pan) on medium heat. Add the oil, once heated, add the onion and aubergine and stir fry for 2-3 minutes.

  3. Then add the courgette, pepper and asparagus and fry for 2 minutes then add the mushrooms, cooked tofu and cashews and fry for a further 1-2 minutes.

  4. When the vegetables are almost cooked through, add the stirfry sauce and stir until thickened

  5. Serve with brown rice and chopped coriander

Andri Neocleous