Sweet and mustardy
298 kcal VE
Flavours: 2 tbsp Dijon mustard, 1 ½ tsp honey, 1 tbsp soy sauce (preferably light), 2 tsp lime juice, 1 garlic clove
Bulk: 200g firm tofu, *200g green beans, 300g broccoli, 80g peas, 80g broad beans
Jazzy: 6 spring onions (mixed into stir fry in last 2 mins), fresh vegetables instead of frozen, chopped green chilli to add a spicy kick to the stir-fry
* Here, all the vegetable are frozen. I wanted to see if you could stir-fry frozen vegetables and yes you can, but it takes a lot longer and probably won’t taste as fresh or have a crunchy texture as fresh can be. Still tasty though and cheap!
Lets cook: Cut the tofu into 2cm thick ‘steaks’. Weigh out the vegetables and place into a large frying-pan with the crushed garlic. Start frying the tofu (in a separate frying pan*) on medium-high heat for 3 minutes each side until starting to become golden (pressing down in the tofu to remove excess moisture will make the tofu firmer and more steak-like). Meanwhile, start stir-frying the frozen vegetables on high heat. If need be, chop the broccoli into smaller pieces when it becomes softer. Mix the mustard and honey in a small bowl and then spread onto the tofu steaks. Grill the tofu steaks and add the soy sauce, lime juice and some cracked pepper to taste to the vegetables. Cook everything for around 8 minutes. The vegetables should be ready by now and the tofu should have a nice crispy layer of honey-mustard on top
* If you don’t have 2 frying pans, fry the tofu first, set aside and stir-fry the frozen vegetables for 8 minutes. Then grill the tofu steaks for the 8 minutes and carry on stir-frying the vegetables.