Simple Tofu & Veggie Stir Fry

Prep: 10 minutes | Cook: 20 minutes | Servings: 2 people

Ingredients

2 tbsp cashew nuts

3 tbsp sesame seeds

250 g firm tofu, cut into 1 inch cubes

1 tsp cornflower

1 tsp sesame oil

1 tsp honey

5cm piece of ginger, sliced

2 spring onions

1 fresh red chilies, sliced

½ a head of broccoli florets

½ cup carrots, cuti into roundels

½ cup baby corn, cut into triangular

1 lime

Soy sauce

Process

  • Place a frying pan or wok over a high heat. Add the cashew nuts, then 30 seconds later add the sesame seeds. Toss for a further 30 seconds until golden, then tip into a bowl.
  • Cut the tofu into cubes, then place in a bowl and dust with the cornflour and a pinch of sea salt and black pepper.
  • Add oil to a wok and place back over a medium-high heat.
  • Fry the tofu until golden and crisp, then scoop it out of the pan with a perforated spoon and set aside on a plate lined with kitchen paper. While it’s still warm, drizzle with honey and scatter over the nuts and seeds.
  • Return the pan to a medium heat and add the ginger, spring onions and chillies (if using). Stir-fry for 30 seconds.
  • Add vegetables and stir-fry for a further 4 minutes. Squeeze in the juice from half the lime and add a splash of soy sauce.
  • Tip the vegetables into bowls, top with the crispy tofu and serve with the remaining lime wedges and some chilli sauce, if you like extra heat
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