This Asian inspired tofu dish is one you don’t want to miss!
Ready in 50 minutes
Good For Dinner Party, Galentine’s, Girls night in, Lunch, Student friendly
100g brown rice
100g tofu
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
sea salt
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.
My food philosophy is all about enlivening the hottest, happiest and healthiest you. It’s about keeping things simple and delicious so you don’t feel bored or deprived.
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