This is a really quick and easy dish to make - they can be served as a snack or can be part of a main meal. They are also delicious with salad.
They are crunchy on the outside - with the spicy batter and sriracha sauce and soft on the inside.
Cauliflower is a cruciferous vegetable and is great in helping the body to detoxify.
Asian Stir Fried Noodles with Cashews and Crispy Kale
This stir fry is hot and spicy. The baked crispy kale brings a crunch element to the dish. The cashews also provide protein and some good fats. This is full of vegetables so has a good level of phytonutrients and antioxidants.
For the sauce - Put all the ingredients into a food processor and blend until smooth - then set aside.
Place the kale onto a large balking sheet and drizzle over 1 tbsp oil. Mix well with your hands making sure that the kale is lightly coated with oil. Season. Place in the oven on 110C for 45-60 mins until the kale is crisp and turns a deeper green. Set aside to cool.
Toast the cashews in a dry pan over a medium heat for 1-2 minutes stirring occasionally until golden. Chop and set aside.
Heat 2 tbsp oil in a large wok , add the onion and cook until it starts to soften. Add the remaining vegetables and cook for 3- 5 minutes, then add the sauce and stir well. Cook for another 2 minutes.
Add the cooked noodles and stir well until everything is coated. Stir fry for 2- 3 minutes.
Place a heap of vegetable noodles on a large serving plate. Scatter the fresh coriander and spring onions over the top. Add the crispy kale and cashews onto the top of the dish. Serve with wedges of lime.
Place the cubed tofu into a oiled baking dish and put into oven on 180C for 20 minutes or until starting to brown.
Put the rice into a saucepan and add water. Place on heat and bring to the boil. Simmer for 25 mins or until soft. Drain and set aside.
In a separate bowl mix together the sauce ingredients. When the tofu is cooked, remove from the oven and then scoop it into the sauce bowl. Allow to marinate for 10 minutes
Scoop the marinated tofu from the bowl and place in a large frying pan with 2 tablespoons of the sauce. Place on heat and cook for 10 minutes. Then add the onion and garlic and continue yo cook for another 5 minutes before pouring in the remaining sauce.
Then add the carrots and peas, followed by the rice. Mix well and cook for a further 5 mins. Then serve. Garnish with some toasted cashew nuts and coriander.
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.