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Simple veggie & tofu stir-fry
main courses | Serves 2
1. 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.
2. Place the tofu in a bowl and dust with the cornflour and a pinch of salt and pepper. Add a good glug of vegetable oil to the pan or wok and place back over a medium/high heat.
3. 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 its still warm, drizzle with honey and scatter over the nuts and seeds.
4. Return the pan to a medium heat and add the garlic, ginger, spring onions and chillies (if using). Stir-fry for 30 seconds, or until the garlic turns golden. Add your vegetables and stir-fry for a further 4 minutes. Squeeze in two of the lime wedges and add a splash of soy sauce.
5. 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.
Per serving 399 cals, 23.2g fat (3.6g saturated), 22.6g protein, 25.2g carbs, 10.4g sugars
Recipe Phillipa Spence
from Issue 45
ingredients 2 tbsp cashew nuts
3 tbsp sesame seeds
175g firm tofu, cut into cubes
1 tsp cornflour
2 garlic cloves, sliced
A thumb-sized piece of ginger, peeled and sliced
4 spring onions, sliced on an angle
2 red chillies, sliced (optional)
½ head of broccoli, cut into florets
½ red pepper, sliced
4 mini sweetcorns, halved lengthways
80g mange tout
1 lime, quartered
12 tbsp reduced-salt soy sauce
Chilli sauce, to serve (optional)