Garlic and Agave Tofu Stir Fry

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I absolutely love this sauce. Not only is it great in this recipe, but it can be used on roasted vegetables, on any whole grain, over a piece of meat or fish and even as a salad dressing! Therefore, make sure you fold this page so that you always have it on hand whenever you need to spice up a dish.

190g (1 cup) uncooked quinoa, well rinsed

150g (5½oz) firm tofu

1 tablespoon sesame oil

100g (1 cup) trimmed and chopped asparagus spears

1 carrot, sliced

2 spring onions (scallions), chopped

100g (2⅔ cups) kale, chopped

For the Sauce

1 garlic clove

1-cm (½-inch) piece fresh ginger

2 tablespoons agave nectar

2 tablespoons soy sauce

1 tablespoon sesame oil

Serves 2

Bring a pan of water to the boil over a medium-high heat and cook the quinoa – about 15 minutes, lowering the heat to a gentle simmer after 5 minutes.

Meanwhile, add all the sauce ingredients along with 1 tablespoon water to a food processor or blender and blitz until smooth. Next, press the tofu between paper towels to get rid of the excess water, then cut into cubes.

Heat a large frying pan (or even better, a wok!) over a medium-high heat and add the sesame oil. The pan should be quite hot, but not overly spitting. Add the tofu and half the sauce. Fry until the tofu is golden, around 5–7 minutes. Remove the tofu from the pan and set aside.

Reduce the heat to medium and add the asparagus, carrot slices and spring onions to the pan with the rest of the sauce. Fry gently for 5 minutes. Add the kale and fry for 2 more minutes, then throw the tofu back in to warm it up.

Once you are sure all of the veggies are soft and cooked, serve on top of your drained, cooked quinoa.