Saucy veg and tofu stir fry with wholegrain rice
INGREDIENTS
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
METHOD
For the tofu
-
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
-
Chop the tofu in 2cm cubes and play on a lined baking tray
-
Coat the tofu in spray oil and season with the turmeric, salt and pepper.
-
Bake for 25-30 minutes until lightly golden and slightly crispy (stirring half way through).
For the stir fry sauce
-
Add all the ingredients (apart from the cornflour) to a bowl and stir to combine
-
In a separate bowl mix the cornflour with a splash of water to form a paste
For the stir fry
-
Add the cornflour paste to the soy sauce mix and stir to combine
-
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.
-
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.
-
When the vegetables are almost cooked through, add the stirfry sauce and stir until thickened
-
Serve with brown rice and chopped coriander
Andri Neocleous