Asian Tofu Spring Rolls

Print Recipe
Asian Tofu Spring Rolls
These are great for lunch - filled with fresh raw vegetables, coriander and crispy tofu. The sauce is full of flavour and great for dipping.
Prep Time 25 mins
Cook Time 15 mins
Servings
people
Ingredients
Tofu
Spring rolls
Prep Time 25 mins
Cook Time 15 mins
Servings
people
Ingredients
Tofu
Spring rolls
Instructions
  1. Toss the tofu in the cornflour and then fry in the sesame oil. Stir to ensure that all sides are browned.
  2. Prepare the sauce by adding all the ingredients together and stirring to combine. Add water as necessary to make the sauce pourable.
  3. Then add 2 tablespoons of the sauce to the tofu and then the tamari sauce, and maple syrup - stir well.
  4. Add tofu back to the pan and cook for several minutes until glazed. Set aside.
  5. To assemble spring rolls, pour warm water into a shallow dish and immerse each rice paper for about 10-15 seconds.
  6. Then spread each rice paper out on a board. Add a small amount of vermicelli noodles and layer each vegetable (cucumber, red pepper and carrot) on top together with some coriander and 2-3 pieces of tofu on top.
  7. Gently fold over and tuck in the edges and continue rolling until sealed.
  8. Repeat with the remaining rice paper, vegetables and tofu until all of rice paper and veg has been used.
  9. Serve with the remaining peanut dipping sauce.

Teriyaki Tempeh and Asian Salad

Print Recipe
Teriyaki Tempeh and Asian Salad
Tempeh makes a delicious protein addition to any meal. Tempeh is fermented soya beans that are formed into a sort of cake or loaf. Tempeh actually contains more fibre and protein than tofu because it is less processed. It is also a good source of potassium, magnesium, B6 and iron. This is a fresh, delicious and nutritious light lunch, full of flavour.
Prep Time 30 mins
Cook Time 15 mins
Servings
people
Prep Time 30 mins
Cook Time 15 mins
Servings
people
Instructions
Teriyaki Tempeh
  1. Prepare the tempeh first. Cut tempeh into triangles and steam for 10 minutes.
  2. Add all the ingredients for the marinade into a bowl and mix.
  3. Place tempeh in a dish and pour over marinade and ensure that it is all covered. Set aside for 20 minutes to marinate.
  4. In a frying pan, melt the coconut oil. Fry the tempeh for 5-7 minutes on each side until crispy.
  5. Mix the teriyaki sauce ingredients
  6. Once the tempeh has been fried, pour the teriyaki sauce into the frying pan and cover the tempeh. Continue cooking for 2 minutes, and then set aside.
Asian salad
  1. Whisk all the dressing ingredients together and set aside.
  2. Place all vegetables and herbs in a large bowl and mix.
  3. Drizzle the dressing over the salad and then top with the Teriyaki Tempeh. Serve immediately.

Salmon with Thai Curry and Stir Fry Veg

Print Recipe
Salmon with Thai Curry and Stir Fry Veg
This dish is full of omega 3 fats, fibre, protein and antioxidants. The fish is cooked in foil or parchment paper to retain its flavour and moisture. The Thai curry sauce and stir fry veg combine well with the salmon to give it a lovely delicate and fresh taste. Serve with some brown rice or steamed cruciferous vegetables like broccoli or cauliflower.
Instructions
Sauce
  1. In a large bowl combine all the sauce ingredients and stir until thoroughly combined. Set aside.
Vegetables
  1. In a wok, add oil with the onion, garlic, ginger and chilli. Stir fry for 2 mins.
  2. Then add half the sauce and the rest of the veg. Stir fry for 5-7 mins. Then add rest of the sauce. Stir and set aside
Salmon
  1. Place salmon on the grease proof paper or foil. Season. Ladle over veg and curry sauce. Top with the Thai basil and lime.
  2. Fold the foil or grease proof paper to make a loose parcel. Place in oven on 180c. Cook for 25-30 mins - check the salmon is cooked before serving. Sprinkle over some fresh chopped coriander.