Veg & Tofu Stir-fry with Creamy Tahini Mustard Sauce
A really simple but tasty stir-fry for dinner or lunch, super quick and easy to make. I use this as a go-to convenient evening meal.
This recipe serves 2
Time: 5-10 Minutes
Equipment: blender, small saucepan, wok or frying pan, saucepan large for rice, sieve
INGREDIENTS:
Stir-Fry:
- 2 portions of brown rice
- Vegetables of your choice: carrots, peppers, broccoli, asparagus, mushrooms, beansprouts – just about anything will work well in this recipe
- A little oil for frying
- Soya sauce (preferably shoyu or the GF tamari)
- 1 pack silken tofu pieces or any flavoured, pre-cooked tofu of your choice
- To serve: optional chilli flakes
Sauce
- 60g/4 level tbsp tahini or any nut or seed butter of your choice
- 2 tbsp lemon juice
- 1 tbsp English mustard
- Large handful of parsley (curly or flat-leaf), thick stalks removed
- 2 tbsp water
- 1 small clove garlic, crushed
- Pinch salt
- Optional: 1 tsp syrup (eg agave, maple or date) – add more to taste if desired
METHOD:
Make sauce by blending all ingredients together with a whisk or hand blender – then warm through gently. Don’t boil – the sauce needs to thicken but not too much.
Heat the oil in a wok or similar pan and stir-fry the vegetables until just cooked – keep some texture. Add a splash of soya sauce and the tofu pieces. Stir in and heat through.
Meanwhile, cook your brown rice
Serve. Place cooked, drained rice on plates, top with the vegetable-tofu mix, then the sauce.