This recipe has been one of my favourite midweek dinners as I absolutely love how is bursting with flavours and different textures. The real hero of this dish is the purple Tenderstem Royale® which is a brand new vegetable recently launched exclusively in M&S. Tenderstem Royale® is part of the brassica family and has a more buttery flavour and a gorgeous purple colour compared to his Tenderstem® cousin. It’s super easy to cook, it requires no prep time and it works so well in many different dishes. I personally love using in stir fries, any asian inspired dishes (like this fried rice) or even with pasta and casseroles.
Tenderstem Royale® is also a powerhouse of goodness! It’s high in fibre and a source of potassium, vitamin A, B6, which contributes to the reduction of tiredness and fatigue and a source of folate, especially important during pregnancy. Tenderstem Royale® is also high in vitamin C, perfect to boost our immune system during the winter months!
This easy stir fry is a super delicious way to boost your veggie intake and it’s great for packed lunches too!
I love how the peanut sauce brings all the element of this dish together and adds that nutty and salty flavour. I also love to use it as a salad dressing! It’s just so delicious!
Serves 3-4 people
1 cup of rice ( I have used brown basmati rice but white basmati will work as well)
1 pack of Tendestem Royale® (about 180gr)
1 pack of extra firm tofu (300gr)
1/2 cup of frozen edamame beans
1/2 cup of frozen peas
1 carrot – peeled and chop into small pieces
4 spring onions
4 garlic cloves – crushed
For the sauce:
3 tbsp of soy sauce
1 tbsp of peanut butter
1 tsp of brown rice vinegar
2 tbsp of maple syrup
1 tbsp of toasted sesame seeds oil
Extra toppings (optional)
A sprinkle of sesame seeds
Few extra slices of spring onions
Some slices of fresh chilli
Slices of lime
Start by cooking the rice according to the packet instructions. Once cooked, drain it and leave it to one side.
While the rice cooks, prepare the tofu. Slice the tofu into cubes and place them on a baking tray covered with some parchment paper. Bake the tofu in the oven at 180 degrees Celsius for 20 minutes or until the edges are slightly brown.
While the tofu bakes make the sauce. Simple mix everything together until you have a smooth and silky consistency. Remove the tofu from the oven and pour half of the sauce on it. Give it a good shake to make sure all the pieces are evenly coated. Tip the tofu into a large non-stick frying pan and cook for about 5 minutes. Remove the tofu from the pan and leave it onto one side.
In the same pan add in the Tenderstem Royale®. You want to make sure the pan is really hot. Toss them around for few seconds then add a dash of boiling water and cover with a lid. Cook for 2-3 minutes until “al dente”. Now, if you want your Tendestem® with a bit of bite, remove them from the pan and place them into a bowl to be added back in later. If you like them softer, leave them in the pan and add in the chopped carrot, peas, edamame, crushed garlic and spring onions. Add a drizzle of soy sauce and keep cooking for another 2-3 minutes. Add in the cooked rice. Put the lid back on and cook for another 5 minutes. At this point add back in the tofu, the Tenderstem Royale® (if you have removed them), the remaining sauce and mix everything together. Serve while still warm with some extra spring onion slices, fresh chilli, sesame seeds and a slice of lime.