This recipe is a real crowd pleaser, even for you meat eaters out there, give it a try! Packed full of gut loving fibre, this wholesome meal is a mood booster an the sauce is irresistibly good.
Ingredients FOR 4
For the tofu dish
- 350g black rice (or brown rice if not available)
- 2 tbsp of vegetable oil
- 1 heaped tbsp of cornflour
- 1 block of tofu, pressed to remove excess liquid and cut into bite size chunks.
- 200g of frozen peas
- 125g of tenderstem broccoli
- 200g green beans, sliced.
- 3 tbsp of cashew nuts, roughly chopped.
- A bunch of spring onions, chopped
- 100g cucumber, chopped into thin slices
- sesame seeds to garnish
For the dressing
- 3 tbsp soya sauce
- 2 tbsp freshly squeezed lime juice or to taste
- 3 tbsp sesame oil
- 7 tablespoons of mayonnaise
METHOD
- Bring 1 liter of water to the boil in a saucepan and add a pinch of salt. Add your rice and simmer for 30 – 45 minutes (variable for black rice) until tender but with a bite.
- Towards the end of cooking time, start to prep the tofu. Place the cornflour in a bowl and toss the tofu to coat the pieces lightly.
- Place the tofu pieces in the pan with some oil, over a medium heat. Cook for 5 – 10 minutes or until golden brown.
- While the tofu is cooking, boil all your greens in a pot for 5 – 10 minutes until they have a bite. Toast your cashews for 5 minutes until golden brown.
- For the dressing, combine all the ingredients together in a small bowl, the mixture should be liquid enough to pour.
TO SERVE
Divide up the tofu, rice and veggies evenly onto 4 plates and top with the spring onions, toasted cashews and sesame seeds. Pour over the yummy dressing and enjoy!