A brilliantly simple, flavour-packed supper for two – get stuck into this tasty stir-fry!
Prep time 10 minutes
Cook time 15 minutes
Serves 2
• 2 tablespoons cashew nuts
• 175g firm tofu
• 1 teaspoon cornflour
• Pure Bea 1cal Spray Rapeseed Oil
• runny honey
• 2 cloves of garlic
• 5cm piece of ginger
• 1 red onion
• 2 fresh red chillies, optional
• ½ a head of broccoli
• ½ a red pepper
• ½ a yellow pepper
• 12 button mushrooms
• 4 baby sweetcorn
• 80g peas
• 1 lime
• low-salt soy sauce
• chilli sauce (optional)
1. Place a frying pan or wok over a high heat. Add the cashew nuts & toss for one minute until golden, then tip into a bowl.
2. Cut the tofu into cubes, then place in a bowl and dust with the cornflour and a pinch of sea salt and black pepper.
3. Spray the pan or wok with Pure Bea 1cal Spray Rapeseed Oil and place back over a medium-high heat.
4. Fry the tofu until golden and crisp, then scoop it out of the pan with a slotted spoon and set aside on a plate lined with kitchen paper. While it’s still warm, drizzle with honey and scatter over the nuts.
5. Peel and slice the garlic ginger & red onions. Slice the chillies (if using), cut the broccoli into florets, then slice the pepper. Halve the sweetcorn lengthways.
6. Return the pan to a medium heat and add the garlic, ginger, red onion and chillies (if using). Stir-fry for 30 seconds, or until the garlic turns golden.
7. Add your vegetables and stir-fry for a further 4 minutes. Squeeze in the juice from half the lime and add a splash of soy sauce.
8. Tip the vegetables into bowls, top with the crispy tofu and serve with the remaining lime wedges and some chilli sauce, if you like extra heat.
