RAW FOODS
SERVES 2 AS A MAIN OR 4 AS A SIDE
• 200g tenderstem broccoli (or regular broccoli if you prefer)
• 1 pak choy (around 100g)
• 1 tsp sesame seeds
• Sesame oil
• 2 garlic cloves, peeled and sliced
• 200g smoked tofu, diced
• 2 spring onions, sliced
• ½ fresh red chilli and a few Thai basil leaves (optional)
For the dressing
• 2 tbsp light soy sauce
• 1 tbsp sesame oil (or stir-fry oil)
• 1 tbsp grated ginger
• 1 tbsp lime juice
• 1 tbsp maple syrup, honey or rice syrup
Cooking greens like broccoli in water causes the vitamin C to leach out. By cooking them on very high heat for a short period of time instead, we can preserve more of the nutrients.
Chop the tenderstem broccoli into thirds (or if using regular, chop into bite-sized florets). Separate the pak choy leaves and slice any very big ones.
To make the dressing, mix together the soy sauce, sesame oil, ginger, lime juice and syrup.
Heat a wok over a medium heat and toast the sesame seeds for around 5 minutes. Set aside.
Turn up the heat and add a drizzle of oil.
Add the garlic and tofu and cook for around 5 minutes.
Add the rest of the vegetables along with around half the dressing. Cook for another 5 minutes.
Take off the heat and add the rest of the dressing. Sprinkle the toasted sesame seeds on top along with the chopped chilli and basil leaves (if using).