Veg & Tofu Stir-fry with Creamy Tahini Mustard Sauce

Stir-Fried Vegetables

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.

Easy recipeEasy Gluten free Wheat free Quick meal Cheap as chickpeas
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Preparation time

Cook time

Total time

5-10

Cuisine

Southeast Asian

Meal

  • mains
  • lunches

Servings

2+

Ingredients

  • 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

Sauce

  • 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
  • Pinch salt
  • Optional: 1 tsp syrup (eg agave, maple or date) – add more to taste if desired

Instructions

  1. 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.
  2. 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.
  3. Meanwhile, microwave or steam the brown rice until hot all the way through – use packet instructions.
  4. Serve. Place cooked, drained rice on plates, top with the vegetable-tofu mix, then the sauce.

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