My favourite cuisine in the world is Asian-inspired food, whether it’s Thai, Chinese, Japanese – I love the flavours, and how many vegetarian and vegan dishes you can find in Asian cooking.
I’m really busy at the moment, so I thought I would make a really quick Asian-inspired stir-fry that’s packed with flavour and can be on your plate from the fridge in around ten minutes. Seriously, if you’re not afraid to multi-task a little, you can cook this and clean up as you go, and be finished eating within half an hour.
This meal is ridiculously healthy and easy, and although it’s a little more on the expensive side for some of these ingredients, they’re all versatile and will last for ages. It’s a great recipe to be able to whip out on busy days, and if you want it to be a bit more hearty, you can always cook some rice to have with it.
Don’t be afraid to chuck in some more veg as well; baby sweetcorn, water chestnuts, peppers, chilli and mangetout all go really well in stir-fries, so go nuts and change the recipe as much as you’d like.
Hope you enjoy!
100g of firm tofu, cut into cubes
Two small handfuls of broccoli florettes
One thumb-sized piece of fresh ginger, peeled and grated
One clove of garlic, minced
One tablespoon of sesame oil
One teaspoon of agave syrup
One tablespoon of soy sauce
One tablespoon of sesame seeds
Juice of half a squeezed lime
- Cook the broccoli for five minutes in boiling water.
- Meanwhile, heat the sesame oil in a frying pan and cook the tofu, ginger and garlic until golden. Add the soy sauce and agave syrup and stir for two minutes. Squeeze in the lime and add the broccoli. Stir for 30 seconds.
- Spoon onto a plate and sprinkle with the sesame seeds, and serve.