Stir-fried vegetable and tofu with cashews

Dinner in 20? Yes please.

This veggie–tofu wok is my go-to on busy days — fast, fresh and made even easier with BIOG’s pre-cut wok veg mix (zero chopping, maximum flavour 🙌).Crispy tofu, blistered beans, a glossy teriyaki-ginger sauce and a handful of cashews… honestly, it’s ridiculously delicious.

For this recipe I’m using BIOG products — all organic, all local. It’s part of my collaboration with BIOG and Naturata, to encourage people to eat more regional, organic food.

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Ingredients

30g BIOG cashew nuts
100g runner beans
2 tbsp BIOG sunflower oil
160g tofu (Taifun Japanese Style), cubed
2 garlic cloves, crushed
½ red chilli, finely sliced
250g BIOG Légumes Wok Asiatique
100g mixed sprouts

For the sauce:
1 tbsp soy sauce (Danival Shoyu)
4 tbsp teriyaki sauce (ready-made)
2 tsp BIOG honey
2 tsp toasted sesame oil (Danival)
2 tsp ginger, finely grated

125g BIOG basmati rice

Method

Serves 2

Wash the rice and rinse a few times until the water runs clear. Put the rice in a saucepan with 250ml water and a pinch of salt. Cover and cook for 10-15 minutes.
Meanwhile, toast the cashews in a dry wok until golden, then set aside.

Trim the beans and cut into bite-sized pieces.

Put all the sauce ingredients into a small saucepan and heat to melt the honey. Set aside.

Heat the oil in the wok, add the tofu cubes and fry until golden on all sides, sprinkle with a bit of salt, then remove and set aside.

Add another drizzle of oil to the hot wok, then add the beans and stir-fry for about 2 minutes until blackened in parts.

Add the garlic and chili and fry for 30 seconds, then add the BIOG wok vegetables and stir-fry for another minute, followed by the mixed sprouts. Stir-fry for 30 seconds to a minute (depending on how done you want the vegetables), then pour over the sauce and fry for a few more seconds. Toss through the tofu and cashews.

Divide the rice between two plates, add the stir-fried vegetables and serve immediately.