Mushroom And Cashew Stir Fry With Brown Rice
READY IN 50 MINUTES
This Asian inspired tofu dish is one you don’t want to miss!
The Recipe
Ingredients
100g brown rice
100g tofu
1 tbsp olive oil
200g mushrooms, chopped
2 garlic cloves, crushed
4 spring onions, chopped
1 tbsp tamari / soy
1 tbsp maple syrup
80g cashews, toasted
1 tbsp sesame seeds
sea salt
Directions
Rinse the rice, cover with 500ml of water and a pinch of salt, bring to the boil then let it simmer for 40 minutes until cooked through.
Drain the tofu by wrapping it in a clean tea towel for 10 minutes and sandwiching it between a plate and a heavy cast iron pot. Chop into chunks.
Heat 1 tbsp oil and stir-fry the mushrooms, garlic and spring onions for 5 minutes.
Add the tamari, maple syrup and nuts and cook for another 4 minutes.
While this is cooking heat another tbsp of rapeseed oil and stir-fry the tofu for 5 minutes until golden.
Season to taste and serve on a bed of brown rice. I like to scatter sesame seeds on top, saving some for tomorrow’s lunch too when the flavours really pop out.
