Serves 4
Prep
Time: 15 minutes Total cost (including garnish): £6.05
Cooking
Time: 10 minutes Cost per portion (including garnish): £1.52
Fat content: 6g per 100g, 9.8g per portion
Kcals: 97 per 100g, 159 per portion
can be vegan*
Ingredients:
2 tsp vegetable oil
2 cloves garlic, crushed
1 tsp medium curry powder
100g fresh asparagus tips
150g courgettes, thinly sliced
150g carrots, cut into matchsticks
50g red onion, finely sliced
150g pack Cauldron Organic Marinated Tofu Pieces
2 small lemons, juice only
2 tbsp fresh mint, chopped
1 tbsp honey (or light muscovado sugar*)
To
garnish (optional):
25g mangetout, finely sliced vertically
Method:
1. Heat oil in large pan, add garlic and curry powder. Toss in asparagus
and stir fry for 2 to 3 minutes before adding courgettes and carrots.
Continue stir frying for 2 minutes before adding onion and tofu.
2. Mix together lemon juice, mint and honey together. Add to stir fry.
Cook for a further 2 minutes.
3. Can be served hot or cold with noodles, rice or wilted pak choy leaves
and optional mangetout garnish.
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