TERIYAKI TOFU with BROCCOLI & MUSHROOMS (V) (VN)

Nutritional values per serving: Servings: 2

calories 356, protein 20g, fat 28.7g (saturated 9.6g), carbs 10g (sugar 4.7g), sodium 1164mg

INGREDIENTS

• 1 tbsp coconut or vegetable oil
• 160g teriyaki or marinated tofu pieces
• 100g small broccoli florets
• 3 spring onions, sliced into 1.5cm pieces
• 80g chestnut mushrooms, halved and sliced
• 3 tbsp black bean sauce
• 2 tsp lemon juice
• 50ml vegetable stock
• 2 tbsp (20g) cashew nuts or peanuts
• 1 tbsp (10g) sesame seeds

METHOD

• Heat half the oil in a wok on medium-high heat and stir fry the tofu for one minute. Remove from the wok and keep warm.
• Add the remaining oil and stir fry the broccoli, onions and mushrooms until the broccoli is just tender.
• Add the black bean sauce, lemon juice, vegetable stock, nuts and cook for a further minute to thicken slightly. Return the tofu to the wok and reheat.
• Serve with noodles or rice and sprinkled with sesame seeds.

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ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food