
Ingredients
Calories 90 Appx
- 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, cut 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 cashew nuts, then 30 seconds later add sesame seeds. Toss for 30 seconds until golden, then tip into a bowl.
- Cut the tofu into cubes, then place in a bowl and dust with corn flour 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 slotted 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!
What are you looking for?
Veg
Breakfast
Veg
Desserts
Veg
Drink
Veg
Main Course
Veg
Salads
Veg
Snacks
Veg
Soups
Veg
Starters
Non Veg
Breakfast
Non Veg
Cake
Non Veg
Desserts
Non Veg
Kebab
Non Veg
Main course
Non Veg
Noodles and Pastas
Non Veg
Pickles
Non Veg
Salad
Non Veg
Snacks
Non Veg
Soups
Non Veg
Starters
Vegan
Starters
Vegan
Soups
Vegan
Salads
Vegan
Main Course
Vegan
Breakfast
Vegan
Beverage
Veg
Beverages
Veg
Cake
Veg
Chuski
Veg
Cookies
Veg
Dal & Kadhis
Veg
Kebab
Veg
Masala
Veg
Navratri
Veg
Pasta
Veg
Pickles
Veg
Sweets
Veg
Pizza
Non Veg