This Asian inspired tofu dish is one you don’t want to miss!
100g brown rice
1 tbsp olive oil
200g mushrooms, chopped
2 garlic cloves, crushed
4 spring onions, chopped
1 tbsp tamari / soy
1 tbsp maple syrup
80g cashews, toasted
1 tbsp sesame seeds
Rinse the rice, cover with 500ml of water and a pinch of salt, bring to the boil
then let it simmer for 40 minutes until cooked through.
Drain the tofu by wrapping it in a clean tea towel for 10 minutes and
sandwiching it between a plate and a heavy cast iron pot. Chop into chunks.
Heat 1 tbsp oil and stir-fry the mushrooms, garlic and spring onions for 5 minutes.
Add the tamari, maple syrup and nuts and cook for another 4 minutes.
While this is cooking heat another tbsp of rapeseed oil and stir-fry the tofu for
5 minutes until golden.
Season to taste and serve on a bed of brown rice. I like to scatter sesame seeds
on top, saving some for tomorrow’s lunch too when the flavours really pop out.