Serves 2

Ingredients

Vegetable oil, for frying

Half red chilli, roughly chopped

2 cloves garlic, roughly chopped

Handful of spinach, roughly chopped

Handful of purple cabbage, finely sliced

Handful of fresh beetroot, peeled and cut julienne

Half sweet potato, peeled and cut julienne

200g tofu, preferably organic, cut into small cubes

For the sauce:

3 tablespoons Japanese soy sauce, to season

1 tsp sesame oil, to season

1 tsp honey, to season (optional)

Freshly steamed rice, to serve

Roasted sesame seeds, to garnish

Instructions

  1. Heat some vegetable oil in a frying pan or wok over a medium to high heat.
  2. Toss in the garlic and chilli and fry for a minute.
  3. Add the mixed purple vegetables and fry for a few minutes. Then add the spinach and tofu. Mix well and fry for a few more minutes (try not to overcook the vegetables so they keep their crunchy texture).
  4. Mix all the ingredients for the sauce in a small bowl and add into the stir-fry and mix well, continuing to fry for a few minutes.
  5. Serve on two plates with freshly steamed rice.
  6. Garnish with roasted sesame seeds

 

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