A really simple but tasty stir-fry dinner or lunch! This version uses ready-prepped veg and rice for you busy people out there - but of course, it can all be cooked from scratch if you have the time and inclination.
1-2 pouches ready-cooked brown rice 1-2 packs stir-fried or other ready-prepped vegetables of your choice: carrots, peppers, broccoli, asparagus, mushrooms, beansprouts - just about anything will work well A little oil or oil spray for frying Soya sauce (preferably shoyu or the GF tamari) 1 pack Cauldron tofu pieces or any flavoured, pre-cooked tofu of your choice, eg Taifun smoked or rosso, roughly chopped into pieces. For a gluten/wheat-free option, use Marigold Braised Tofu To serve: optional chilli flakes
60g/4 level tbsp tahini or any nut or seed butter of your choice
2 tbsp lemon juice
1 tbsp English mustard
Large handful of parsley (curly or flat-leaf), thick stalks removed
2 tbsp water
1 small clove garlic, crushed
Optional: 1 tsp syrup (eg agave, maple or date) - add more to taste if desired
Make sauce by blending all ingredients together with a whisk or hand blender – then warm through gently. Don't boil - the sauce needs to thicken but not too much.
Heat the oil in a wok or similar pan and stir-fry the vegetables until just cooked - keep some texture. Add a splash of soya sauce and the tofu pieces. Stir in and heat through.
Meanwhile, microwave or steam the brown rice until hot all the way through - use packet instructions.
Serve. Place cooked, drained rice on plates, top with the vegetable-tofu mix, then the sauce.