With juicy steamed vegetables
Serves 6+ | Prep 30 min | Cooking 12 min – half recipes works well too
What you need:
1 pack Green Guru tofu (smoked paprika or pepper garlic)
1 C brown rice
16 broccoli spears (small pack)
8-10 baby corn
¾ C frozen peas
1 C cherry tomatoes
2 Tbls cooking oil
2 leaks
3 big Tbls capers
2 cloves of garlic
½ water
½ tsp salt
3 Tbls olive oil
½C toasted cashew nuts
Fresh chili
Do the following:
Cook the brown rice – 1 C brown rice, 2 C water, pinch of salt. Bring to the boil, turn heat to low, add lid, don’t stir, and cook till water is gone ±25 – 30min.
Toast the cashew nuts on a tray in the oven (180°C) for 8 min, keep and eye on then, they burn easily.
Chop a mixture of red and green chili, place in a small bowl, cover with olive oil and mix (use freely anytime).
Steam the broccoli spears, baby corn (cut into 1cm) and frozen peas for 5 minutes. Then add the cherry tomatoes and continue steaming for a further 3 min. Then put in a pot under running cold water to stop the cooking. Steaming makes the vegetables juicy. If you don’t have a steamer, you can use a pot, a sieve and a lid, and if you don’t have that then boil in 1cm of water.
Slice the leaks 2.5ml thick, cut the tofu into 1cm cubes, and chop the garlic.
In a large frying pan or wok, heat the cooking oil and add the sliced leaks and the capers, fry for 4 min.
Add the tofu and cook on high, stirring for 2-3min.
Add the garlic and cook for 1 min, stirring.
Add ½ a cup of water, on hot heat to steam for 1min.
Add the rice, the steamed vegetables and salt.
Cook till hot, turn off the heat and mix in the olive oil.
Place in a flat serving dish (optional).
Chop half the cashews, and sprinkle them and the remaining whole cashews over the stir-fry.
If you like chili spoon some of the chili/olive oil sauce onto the stir-fry.
Serve with salad.
Take note:
Also really tasty with black olives.
We like to eat this in butter lettuce leaves.
Steaming the veggies first makes them really juicy.
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