After last night’s antics and late night I’m fancying something really fresh and zingy to eat tonight. I’m opting for citrusy stir-fried veg with lime and tofu served with soba noodles, which contain more protein than traditional non-vegan egg noodles. Stir-fry is always a quick-fix when I haven’t really got the energy to cook too!
Ingredients (serves 2):
- 4 x limes, zest and juice
- 400g tofu, pressed to remove excess water
- 1 x garlic clove, crushed
- Small piece of ginger, grated
- 200g tenderstem broccoli, cut into bite-sized pieces
- Bunch of spring onions, sliced lengthways
- Small bunch of coriander, finely chopped
- 1 x green chilli, finely sliced
- 50g cashews, toasted
- 75g mange tout
- Splash of rice wine
- 125g soba noodles, cooked
- Sesame seeds, to serve
- Sesame oil
Cut the tofu into cubes and marinate in the juice of two of the limes for 1-2 hours.
Drain the tofu, sprinkle with corn flour and fry in sesame oil for a few minutes until it begins to colour. Add the broccoli and lime zest, followed by the spring onion, ginger, chilli and garlic.
Throw in the trimmed mange tout and cashews and stir in the noodles. Add a splash of rice wine to the juice of the remaining two limes and pour over the noodles.
Drizzle with sesame oil to prevent the noodles from sticking and garnish with coriander and sesame seeds to serve.
The Man cooked chicken in place of tofu in his dish and applauded it – he’s come a long way from the days when he asked where the ready-made sauce was to accompany the stir-fry! The zingy-ness of the lime is enough to bring this dish to life whilst feeling fresh, crunchy and nutritious at the same time.