A woman cannot live on ice-cream alone so today I’ve got a savoury summer dish for you that features the best of late summer produce: zucchini, green beans and sweetcorn.
It’s a delicious combination, full of complimenting flavours and textures and it makes for a satisfying meal. I like to have it on brown rice, with some pan-fried tofu for extra plant protein and some toasted cashews for crunch. To be honest, tofu isn’t necessary at all so feel free to skip it. If you double the amount of cashews, you will be just as satisfied and the meal will come together quicker too. What I like to do is to toast a cup or even more of cashews, prepare a big jar of the sauce/dressing and cook a lot of rice in advance and use that throughout the week to help compile this meal a lot quicker. It’s really handy when we are both hungry after post-work exercise.
200 g / 7 oz firm tofu, pressed 20 ml / 4 tsp soy sauce (or tamari) 5 g / 2 tsp cornflour/cornstarch 10 ml / 2 tsp frying oil (I use rice bran oil)
STIR-FRY
40 g / heaped ¼ cup raw cashews 200 g / 7 oz zucchini / courgette 100 g / 3.5 oz fine green beans 4 spring onions / scallions 120 g / ¾ cup corn kernels, fresh or defrosted* 10 ml / 2 tsp frying oil (I use rice bran oil) cooked rice, to serve fresh corinader, finely chopped
STIR-FRY
