I haven't quite mastered the art of cooking tofu but this recipe, courtesy of Cauldron Foods, sponsors of National Vegetarian Week is calling for me to give it another whirl, especially as one of the main ingredients, asparagus, is currently in season. And with the cost set at a measly £1.52 a portion, I certainly won't be breaking the bank with this delicious recipe. If you prefer, it can be vegan too.
Read on for ingredients and instructions to make this meal for four!
Scrumptious Honey Tofu Stir Fry
Serves 4
Prep Time: 15 minutes Total cost (including garnish): £6.05
Cooking Time: 10 minutes Cost per portion (including garnish): £1.52
Fat content: 6g per 100g, 9.8g per portion
Kcals: 97 per 100g, 159 per portion
Ingredients:
2 tsp vegetable oil
2 cloves garlic, crushed
1 tsp medium curry powder
100g fresh asparagus tips
150g courgettes, thinly sliced
150g carrots, cut into matchsticks
50g red onion, finely sliced
150g pack Cauldron Organic Marinated Tofu Pieces
2 small lemons, juice only
2 tbsp fresh mint, chopped
1 tbsp honey (or light muscovado sugar*)
Garnish (optional):
25g mangetout, finely sliced vertically
Method:
1. Heat oil in large pan, add garlic and curry powder. Toss in asparagus and stir fry for 2 to 3 minutes before adding courgettes and carrots. Continue stir frying for 2 minutes before adding onion and tofu.
2. Mix together lemon juice, mint and honey together. Add to stir fry. Cook for a further 2 minutes.
3. Can be served hot or cold with noodles, rice or wilted pak choy leaves and optional mangetout garnish.
*Can be vegan
Related: National Veggie Week Recipe - Saffron Paella I National Veggie Week - Griddled Marinated Tofu and Mushroom Stack
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