Veggie & Tofu Stir-Fry
Tuesday, 13 September 2016
| Prep Time | 25 minutes |
| Servings |
servings |
Ingredients
- 2 tbsp cashew nuts
- 3 tbsp sesame seeds
- 175 gr tofu firm
- 1 tsp cornflour
- liquid honey
- 2 cloves garlic
- ginger fresh, about 5 cm long
- 4 spring onions
- 1/2 head broccoli
- 1/2 red pepper
- 4 sweetcorn baby
- 1 lime
- low salt soy sauce
- 80 gr corn frozen is fine if it's thawed
Ingredients
| |
Instructions
- 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 a good lug of oil to the pan or 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.
- Peel and slice the garlic and ginger, then trim and slice the spring onions on an angle. Slice the chillies (if using), cut the broccoli into florets, then slice the pepper. Halve the sweetcorn lengthways.
- 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 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.
Recipe Notes
405 Calories
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Charred Avo Eggs
Tuesday, 13 September 2016
| Prep Time | 25 minutes |
| Servings |
servings |
Ingredients
- 1 red pepper
- 4 spring onions
- 1/2 avocado ripe
- 1 sweet potato/yam
- 2 large eggs free-range
- 2 tbsp cottage cheese
- 1/2 red chilli fresh if possible
- olive oil
- fresh herbs such as parsley, mint, coriander, etc
Ingredients
| |
Instructions
- Halve and deseed the pepper, then slice into fine strips. Trim and finely slice the spring onions, then destone, peel and chop the avocado.
- Heat 1 tablespoon of oil in a medium frying pan over a medium-high heat, add the spring onions, avocado and pepper and fry for 3 to 4 minutes, or until lightly charred.
- Using a speed-peeler, peel the skin from the sweet potato, then continue peeling into fine ribbons. Add to the pan, tossing with the charred veg, and fry for 3 minutes, or until the sweet potato ribbons start to char.
- Spread the veg evenly in the pan, then use the back of a spoon to push and dig out two pockets. Crack an egg into each one, then tilt the pan so the whites run into the veg and bind everything together.
- Season with sea salt and black pepper, cover with a lid or tin foil, then reduce the heat to medium–low and let the eggs cook for 3 to 5 minutes, depending on how runny you like your yolks.
- Meanwhile, deseed and finely chop the chilli, and pick and roughly chop the herbs.
- Spoon the mixture onto a plate, dollop with cottage cheese and sprinkle over the chilli and herbs, then dig in.
Recipe Notes
375 Calories
- Published in Breakfast
