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Preparation time
10 minutes
Total time:
20 minutes
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Ingredients
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1–2 leaves from one cauliflower head (or two, if scant)
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200 g firm tofu
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30 mL (2 tbsp.) canola oil
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1 clove garlic, minced
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5 mL (1 tsp.) freshly grated ginger
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30 mL (2 tbsp.) soy sauce
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1 lime, juice and zest
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2 cilantro leaves
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30 mL (2 tbsp.) chopped cashew nuts
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Directions
- Remove cauliflower leaves, then wash and spin thoroughly.
- Chop into thin strips and set aside.
- Heat canola oil in a wok or pan and briefly sauté garlic and ginger.
- Add tofu cubes and sauté for 2 minutes.
- Add cauliflower leaves and sauté for 3 minutes more. Add soy sauce and cover, leaving the mixture to cook for around 5 minutes, checking throughout, until leaves are completely cooked.
- Drizzle with lime juice, then top with zest, nuts and cilantro.
- Serve over Asian noodles.
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