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5 Ingredient Vegan Chocolate Oreo Tart

Posted on September 17, 2021

5 Ingredient Vegan Chocolate Oreo Tart

Chocolate lovers will LOVE this recipe as it’s not for the faint of heart. Chocolate, coconut milk, oreos and biscoff are the main ingredients for this recipe which takes less than 20 minutes to make. It’s a great recipe to use if you’re cooking for friends and family or if you’re looking for a no- bake recipe.

What’s in the recipe?

Chocolate- I like using a dark sugary chocolate such as Bournville. All though there’s rumours this isn’t vegan friendly so be sure to use your favourite brand.

Coconut Cream- I use the thick top of coconut cream you find in tinned full fat coconut milk. If you don’t have this, simply use coconut oil or vegan butter. It’ll make a thinner texture of ganache but still creamy and delicious.

Vegan butter- I use just a little vegan butter to help bind the oreo crumb base

Oreos- If you blend oreos in a food processor they made a brilliant base for a tart or cheesecake. I find the ones with double thickness (so more of the creamy middle layer) are better as it binds the base better. To help bind it further I add melted vegan butter, but only enough to just bind it as too much butter will make it almost wet in texture.

Tips for making the tart:

Heating the chocolate- Using a bain marie will ensure the chocolate and coconut cream will melt down together. If you melt the chocolate then add in the coconut cream it might curdle the chocolate, so melting them slowly together will work beautifully.

Don’t add too much vegan butter- If you melt down the vegan butter and pour in a little at a time whilst mixing the oreo base it’ll ensure it doesn’t get too ‘wet’. If you add too much butter it’ll make the base really stodgy and difficult to cut.

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5 Ingredient Vegan Chocolate Tart

A delicious and easy vegan recipe using oreos, chocolate, coconut milk and biscoff. Such a simple tart recipe that's perfect for making friends and family.

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Prep Time 10

Cook Time 5

Servings 10 servings

Ingredients

2 packs 300g of Oreos
2 bars 360g of bournville chocolate (quick before they change the recipe)
2 tbsp vegan butter
400 ml full fat tinned coconut milk
2-3 tbsp biscoff spread

Instructions

Start by blitzing the oreos until a crumble, then add the melted vegan butter and mix until combined
Pour into a small cake tin with a removable base (18cm) and press down to form the base
In a Bain Marie melt the chocolate and the coconut cream you get at the top of the tin together (try to leave the liquid in the coconut tin as it’s just the thick coconut cream we want)
Pour on top of the Oreo base and tap on a solid surface to remove any air bubbles, pop in the fridge and leave to set for 2+ hours
Once set pour over a few tbsp of melted biscoff

If you like this recipe why not try my Banana & Chocolate Quesadillas Recipe

Best 10 Minute Instant Noodle Hack

Posted on August 16, 2021

10 Minute Instant Noodles

This instant noodle hack (which is vegan friendly) will become your new go-to on those nights where you want a delicious and quick recipe that takes less than 10 minutes to make. This recipe is made with and instant ramen noodle pack mixed with a few key ingredients to give it loads of flavour, making this a tasty hack to turn instant noodles into something bougie.

What’s in the recipe?

Instant Noodles- I used a vegan friendly instant pack of ramen noodles, the ones that you just add boiling water and add the flavour packet. You can use whatever noodles you have to hand, but I find ramen noodles work brilliantly with the flavours of ginger and garlic.

Ginger- I love grating ginger into the recipe, it adds lots of zing, flavour and subtle heat.

Garlic- You can use garlic powder or fresh garlic to this recipe, whatever you have at hand. If you use fresh garlic, mince it to make it quicker to cook and to make sure there’s no large garlic chunks in the noodles.

Tenderstem- I love tenderstem as it has a lovely crunch however you can use broccoli florets or sugar snap peas.

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Best 10 Minute Noodle Hack

A 10 minute instant noodle hack to instantly upgrade instant ramen noodles. A delicious bowl of comfort food when you need something delicious but with minimal effort and time in the kitchen. It makes enough to serve one HUGE portion, or two smaller portions for lucnh.

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Prep Time 3

Cook Time 7

Servings 1 people

Ingredients

1 pack of instant ramen noodles
Enough boiling water to cover the noodles
chopped Tenderstem I use about 4 stems
add the packet seasoning you get in the instant noodles
1 tbsp grated ginger
1 tbsp soy sauce
120 g chopped tofu
1 tsp chilli crisp oil

Garnish with

1 tsp chilli crisp oil
1 tsp sesame seeds
chopped spring onion

Instructions

In a wok, cover the instant noodles in boiling water*, add the chopped tenderstem and simmer for 3 minutes
Drain 80% of the water leaving a good ladle full in the wok, add the packet seasoning you get in the instant noodles along with 1 tbsp grated ginger and 1 tbsp soy sauce
Add in 120g chopped tofu and 1 tsp chilli crisp oil and fry on a high heat for around 5 minutes
Garnish with more chilli crisp oil and sesame seeds and enjoy!

Notes

*For the water, I had enough to submerge the noodles and broccoli fully, so around 300ml

If you like this recipe why not try my Pearl Barley Risotto Recipe

Dinner Recipe

Pearl Barley Vegetable Risotto

Posted on July 28, 2021

vegan vegetable risotto with bulgar wheat

Pearl Barley Roasted Vegetable Risotto

Using pearl barley as the base for a risotto instead of arborio makes a delicious alternative. This vegan friendly risotto is packed with flavour and brilliant eaten cold the next day. If there’s just two of you there’ll be loads for leftovers in the week.

What’s in the recipe?

Pearl Barley- This is a grain that can be either cooked from raw or soaked overnight. If you know you’re cooking this in the evening, soak in the day, drain then add to the pot just as instructed. It will take less time to cook if it’s been soaked.

Vegetables- I’ve used courgette, tomatoes and peppers, sliced into small pieces as it works with the grains if they’re slightly smaller. If you roast the vegetables on a tray with the herbs and olive oil, it gives a delicious flavour instead of adding to the pot. If you’re unable to roast them, simply add the vegetables to the pot after frying the onion and garlic, sizzle for a few minutes then add the grains and white wine.

White Wine- I get asked if you can replace the wine, however having made risotto without it, can confirm it doesn’t create the same flavour. It’s really difficult to find a good substitute so find a nice white wine (vegan friendly if you’re vg) and enjoy. You don’t have to spend much on a bottle

Cooking Tips

Pear Barley- When cooking this grain, you can soak them for a few hours beforehand if you want to, however it isn’t essential to this recipe. If you do soak them, it will reduce the cooking time from about 40 minutes to 25 minutes.

White wine- I think the wine is a really essential ingredient for a good risotto, pour it into the pot before adding the stock, so it absorbs into the pearl barley. That way it’ll cook off the alcohol but retain the flavour.

Roasting the veg- I think adding the vegetables to the oven gives a delicious caramelised flavour. If you chop them up into fairly small pieces it also really helps it work with the grains without being too bit to take a big bite.

Slow and low- With a risotto the trick is to not rush but instead simmer and stir slowly. This will allow all the delicious flavours to marry each other and turn into a pot of comfort food.

Add my pepper and garlic oil to each bowl. Find the recipe just HERE. It’s a paste recipe, almost like harissa, so add a drizzle of the oil made from the paste to each bowl, it’s delicious!

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Pearl Barley Vegetable Risotto

Using pearl barley instead of arborio to make this delicious vegetable risotto. It's vegan friendly with lots of flavour and brilliant eaten cold the next day. If there's just two of you there'll be loads for leftovers in the week.

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Prep Time 5

Cook Time 44

Servings 4 people

Ingredients

For the roasting tray:
vine of tomatoes about 250g
1 courgette diced
1 pepper diced
Generous pinch of salt pepper, smoked paprika and thyme
For the pot:
1 Knob of vegan butter 2 tbsp
5 cloves garlic
1 large shallot or red onion
250 g Pearl barley
200 ml white wine
1.2 l Boiling water + stock cub
1 tsp dried thyme
1 tsp salt
Generous serving of cracked black pepper to own preference
1 tsp fresh parsley or dried

Instructions

Pop the oven on to 200°C and add all of the veg to a roasting tray, add the seasoning with a drizzle of olive oil and toss, then pop in the oven and leave for 30 mins
Place the large pot on a medium heat, add the vegan butter and the diced shallot and fry for 4 minutes before adding the finely chopped garlic cloves
After a few minutes add the Pearl barley and toast before pouring in the white wine and allow to simmer and soak
Once soaked up, add the dried thyme and vegetable stock a cup full at a time until each batch has been absorbed
Once you’ve added all of the stock, add the salt and pepper, pop a lid on top and leave to simmer on a medium heat for a further 15 minutes or so
After around 30 minutes once the veg has cooked, the risotto should be about fully absorbed, add the roasted veg to the pot, mashing in the delicious tomato juices
Once the Pearl barley has softened and cooked, serve up with fresh chopped parsley (or dried) another pinch of salt and pepper and enjoy!

Notes

•Flora vegan butter is great
•A good drizzle of extra virgin olive oil to top each dish is also great!
•If you want an extra kick add my garlic and pepper paste oil to each dish also!

If you like this recipe why not try my Asparagus and Mushroom Risotto

Dinner Recipe

Garlic and Mushroom Tagliatelle

Posted on July 15, 2021

Creamy Garlic and Mushroom Tagliatelle

This oyster mushroom and garlic tagliatelle is creamy, delicious and ready in 15 minutes. You can easily swap the mushrooms to the type you have at hand. It makes two huge portions with a little leftover for lunch.

What’s in the recipe?

Mushrooms- I’ve used a mix of oyster and shiitake mushrooms in this recipe, however you can use chestnut, portobello or cup. Any will work for this, it helps to have 2 or 3 different types to add different textures.

Tagliatelle- I’ve chosen tagliatelle as it works perfect at holding lots of that delicious creamy sauce, however any pasta will work with this recipe.

Garlic- I like using 5 cloves for this recipe as it really works with the cream, however if you’re not a huge fan of garlic use 3 cloves instead.

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Garlic and Mushroom Tagliatelle

Oyster and shiitake mushroom creamy tagliatelle recipe flavoured with lots of garlic, and all vegan friendly. This easy recipe takes 15 minutes to make with minimal preparation. You can easily swap the mushrooms to fit what you have available.

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Servings 2 people

Ingredients

200 g tagliatelle
300 g wild mushrooms
5 cloves garlic or 3 large cloves
2 tbsp olive oil
1 tbsp tamari
1/2 tsp marjoram
1 tsp smoked paprika
250 ml vegan single cream I use Oatly
1 tsp cracked black pepper
1 tsp salt
Ladle pasta water 250ml
1 tbsp fresh chopped basil or oregano to top
Salt & Pepper for garnishing

Instructions

Get a pot of water on to boil, heavily salt then add the tagliatelle, and bubble for 10-12 minutes
Roughly chop the mushrooms and finely dice the garlic cloves. Add the garlic to a frying pan with the olive oil, fry for 1-2 minutes then add the mushrooms and tamari, continue to fry
Add in the dried herbs, after a few minutes when the mushrooms have browned off add the vegan single cream and drop the heat to low, to make sure the cream doesn't curdle
Heavily season the creamy mushrooms with salt and pepper and add a ladle full of the pasta water, mix
Drain the cooked tagliatelle and add to the creamy mushrooms and stir until coated, top with fresh oregano or basil, plate up and serve with a little more salt and pepper to top

Video

https://www.instagram.com/p/CRCbi28DqHL/

Notes

Swap tagliatelle for any pasta of choice

Swap marjoram for dried sage

Swap 5 cloves of garlic for 1 tsp garlic powder

Swap fresh oregano for fresh basil

If you like this recipe why not try my Meatball Tagliatelle Recipe

Dinner Lunch & Light Bites Recipe

Baked Cream Cheese & Tomato Gnocchi

Posted on July 15, 2021

Cream Cheese & Tomato Gnocchi – Slowly Baked

This delicious vegan baked cream cheese and roasted tomato gnocchi is full of flavour, comforting and a delicious plant based dinner option. It’s an easy recipe to pop in the oven and let it do its magic whilst you wind down for the evening. It’s a similar process to the viral Tiktok baked feta pasta recipe, this time swapping the feta for vegan cream cheese and swapping pasta for gnocchi.

What’s in the recipe?

Gnocchi- I use dried gnocchi as you quite often find fresh gnocchi has milk powder in it. However either will work!

Cream Cheese- I use a delicious vegan version from Nush. You can find lots of brands have this as a vegan option now, such as Oatly or supermarket brands. Plain or herbed will work for this recipe, whatever you have at hand.

Tomatoes- I’ve used baby tomatoes for this recipe however a range of tomatoes will work. I find the smaller cherry sized tomatoes work better for a recipe like this. Slowly roasted they transform into beautiful pockets of flavour and texture to mix into the cream cheese.

Garlic- You can use 5 cloves or if you’re doubling up the recipe, whack a whole bulb of garlic in to roast. It’s a key ingredient in this recipe.

Cooking Tips:

Peel the garlic- Before adding to the roasting dish, peel the garlic so it roasts easily, making it easy to mash with the back of a fork into the cream cheese.

Mash together- Once the tomatoes, cream cheese and onion have baked, mash together with a potato masher or the back of your fork until deliciously creamy. If you want the onion to be pulsed in, add the entire thing to a food processor before adding the gnocchi.

Gnocchi water- Add a ladle full of the water used to boil the gnocchi to make the sauce delicious and smooth. I’d take a mug full so around 250ml.

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Baked Cream Cheese & Tomato Gnocchi

Vegan baked cream cheese and roasted tomato gnocchi pot. Just a few key ingredients to make this delicious plant based recipe, and only two pots needed to bring this together. It's a similar concept to the viral baked feta pasta, this time with a vegan cream cheese and gnocchi.

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Prep Time 5

Cook Time 39

Servings 2 people

Ingredients

250 g gnocchi
5 cloves garlic
100 g vegan cream cheese I use nush
1 red onion optional
200 g tomatoes baby or cherry
1 tbsp olive oil
1 tsp dried basil
1 tsp dried thyme
Large pinch salt & pepper
Garnish with fresh oregano

Instructions

Preheat the oven to 200°C fan
Add the tomatoes, quartered red onion, peeled garlic cloves and olive oil to a roasting dish
Add the dried herbs, create a space in the middle and add the cream cheese to the middle, pop in the oven and bake for 25 minutes
In a pot of boiling water, add a generous pinch of salt with the gnocchi and simmer for a few minutes, drain but leave a ladle full of the water in the pot
When the tomatoes have baked, mash the garlic and tomatoes into the cream cheese and mix until creamy then add in the cooked gnocchi and water
Mix together then add back to the oven for 5 minutes, garnish with fresh oregano or basil and enjoy

If you like this recipe why not try my Roasted Tomato Risotto

Dinner Recipe Sides & Savoury Snacks

Grilled BBQ Watermelon Skewers

Posted on July 6, 2021

Grilled BBQ Watermelon Skewers (Perfect Vegan BBQ)

These grilled bbq watermelon skewers transform the flavour of the sweet watermelon usually eaten as a snack. The marinade creates a delicious umami packed flavour which works perfectly with the watermelon when grilled on a high heat. Ideal for skewers when paired with corn on the cob and peppers to have at a BBQ.

What’s in the recipe?

Watermelon- I’ve used 1/2 a watermelon to make 6 packed skewers. Cutting the watermelon into similar size cubes helps with the cooking process.

Corn- I’ve chosen a precooked corn on the cob, however if you have it raw, simply parboil for 15 minutes to soften.

Garlic- Lots of delicious garlic to marinade the watermelon and veg. Paired with the soy sauce and smoked paprika, it creates a delicious dressing.

Soy Sauce- You can use soy sauce or tamari if you’re gluten free. This helps create a lovely rich flavour with the garlic and soaks up into those veggies.

Smoked Paprika- I prefer smoked paprika as it has a lovely rich undertone to the spice. You can use regular hot paprika if you prefer more spice to smokey.

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Grilled Watermelon Skewers

Grilled BBQ watermelon skewers perfect for a vegan BBQ. Flavoured with garlic and soy sauce marinade this grilled fruit transforms from a sweet to umami packed bite.

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Prep Time 23

Cook Time 14

Servings 2 people

Ingredients

1 green pepper
2 corn on the cob precooked
1/2 watermelon
3 cloves garlic
4 tbsp soy sauce
2 tbsp garlic infused olive oil
1 tsp smoked paprika
Good pinch salt & pepper

Instructions

Start prepping the corn by popping in a pot of boiling water for 15 minutes to soften
Prep the watermelon by slicing into cubes along with the pepper
In a large dish mix the soy sauce, olive oil, paprika, and minced garlic cloves then add the pepper and watermelon, quarter the sweetcorn and add in once softened
Salt and pepper the veg and leave for at least 15 minutes
Get the BBQ on, add the marinated veg to skewers (should make 4-5) and add to the grill, leave to sear on each side for around 5 minutes
Enjoy topped with fresh herbs and pine nuts, or just enjoy as is!

Video

https://www.instagram.com/p/CQ6sVuJDw77/

Notes

Once you have the skewers on the bbq, brush in the leftover marinade to make sure there's none going to waste
If you don't have precooked corn on the cob, simply chop each cob in half and add to a pot of boiling salted water for 15 minutes to soften
Leaving for 30 minutes to marinade will help add flavour, if possible marinade for a few hours to soak up the flavour

If you like this recipe why not try Grilled Lettuce Recipe

Dressings and Sauces Lunch & Light Bites Recipe

Roasted Cauliflower and Garlic Dip

Posted on July 6, 2021

Cauliflower and Garlic Dip

Beautifully roasted cauliflower with roasted garlic blitzed into a creamy dip. This vegan friendly and gluten free recipe is so easy to make and creates a huge batch perfect for dipping homemade croutons or adding into salads and sandwiches in the week. If you’re going to a bbq or dinner party, whip this up and serve with crunchy veg and crisps for a delicious side.

What’s in the recipe?

Cauliflower- Don’t underestimate the humble cauliflower, because when it’s roasted it tastes delicious. Full of flavour and seasoned with salt, it works perfectly in this dip.

Garlic- I’ve used 1/2 bulb of garlic which works out at about 6 cloves of garlic. Don’t be concerned with that many cloves as the roasting process takes away the harsh taste of it and instead creates a delicious rich and smokey flavour to the recipe.

Olive oil- I love using olive oil in dips and when roasting veg as it creates a beautiful golden and smooth flavour.

Tahini- Much like you use tahini in hummus, I love adding it to this dip to add a creamier texture. If you don’t have tahini you could swap it for hummus, or just simple leave this ingredient out. Add 1 ice cube to the processor to help create a fluffy texture.

Paprika and Cumin- These spices are delicious with the cauliflower, however I’ve only added a small amount so the flavour of the cauliflower comes through. Make it, taste test and feel free to add a little more to suit your preference.

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Roasted Cauliflower and Garlic Dip

Easy cauliflower and garlic dip made by roasting the vegetables then blending with spices, olive oil and salt. Easy to make, makes a huge batch for the week. Just a few key ingredients to have this tasty dip.

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Prep Time 5

Cook Time 30

Servings 4 people

Ingredients

1 tbsp olive oil for the cauliflower
1 large head of cauliflower chopped into florets
6 cloves garlic around 1/2 bulb
2 tbsp olive oil
2 tbsp tahini
1 tsp smoked paprika
1/2 tsp cumin powder
1 tsp sea salt
1/2 cup ice cold water
1/2 small lemon squeezed

Instructions

Start by preheating the oven to 200ºC (fan) and chop the cauliflower head into florets and place into a large baking dish / tray with 1 tbsp olive oil and a pinch of salt and the garlic cloves
Roast for 30 minutes, turning and tossing in the oil halfway through baking
Allow to cool a little before adding to a food processor along with the cold water, roasted garlic, tahini, lemon juice, paprika, cumin, salt and olive oil and blitz until smooth
Taste test adding a little more paprika or cumin if preferred

Notes

Top with my delicious red pepper and garlic paste for an extra kick of flavour
Use my homemade zero waste croutons to dip into this
Ice cold water helps create a fluffy texture, so allowing the cauliflower to cool before blending really helps
You can add the roasted garlic skin, but if you would rather, squeeze the roasted garlic out of the skin when adding to the blender

If you like this recipe why not try my Roasted Pepper and Chilli Paste

Breakfast dessert Recipe

3 Ingredient Banana & Chocolate Quesadillas

Posted on June 30, 2021

Only 3 Ingredients Needed – Banana & Chocolate Quesadillas

These banana and chocolate quesadillas just need 3 ingredients, you’ve guessed it, with just banana, chocolate and wraps. It’s so easy to make and perfect for a breakfast idea or for an easy dessert. This vegan friendly recipe is ideal for kids to make, and is also BBQ friendly too.

What 3 Ingredients?

Banana- I like choosing the ones that are a little more overripe as they’re naturally sweeter in flavour. Just slice it up to make lots of little banana coins ready to fill & garnish with.

Chocolate- Now I’ll let you decide what chocolate to use as we all have our favourites however my favourite is a creamier dark chocolate, maybe a one that has a little coconut oil in as it’ll help with the melting.

Wraps- I’ve just opted for your bog standard plain white wraps however you can get fancy and choose wholemeal, seeded, you name it. I used Aldi’s smaller taco sized wraps as they work perfectly when creating 3-4 of these quesadillas.

Tips:

Extra Chocolate- I find drizzling extra chocolate over the top of the quesadillas makes them look even more delicious and perfect if you’re cooking for friends.

Extra banana- You get the hint, but leave a little extra banana on the size to garnish over the top along with the drizzled chocolate as it makes it look beautiful

Non stick pan / grill- If you’re grilling these you might find it helps to add a little vegan butter on each outside to help it prevent from sticking. If you’re frying in a pan, a non stick will work best, otherwise add a little oil or vegan butter to give a beautiful golden edge.

It really is that easy, just 3 ingredients and you have a simple but delicious banana and chocolate quesadilla, great for desserts or even breakfast.

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3 Ingredient Banana and Chocolate Quesadillas

These banana and chocolate quesadillas just need 3 ingredients, you've guessed it, with just banana, chocolate and wraps. It's so easy to make and perfect for a breakfast idea or for an easy dessert.

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Prep Time 2

Cook Time 5

Servings 2 people

Ingredients

2 to rtillas
1 banana
50 g dark chocolate

Instructions

Simply layer up the chocolate and banana inside the wraps and place on the grill
Once turned golden brown, flip over, continue for another few minutes then slice up, add fresh banana on top with a drizzle more of chocolate & enjoy

If you like this recipe why not try my Oreo Cookies

Lunch & Light Bites Recipe Sides & Savoury Snacks

Smashed Roast Potatoes with Pesto

Posted on June 23, 2021

VeganCrispy Smashed Roast Potatoes with Pesto

Delicious and crispy smashed roasted potatoes with pesto and vegan cheese. Salty and crispy skin with a fluffy inside, this is a perfect side recipe or as part of a salad. It’s easy to make and full of flavour with just a few key ingredients needed.

What’s in the recipe?

Baby Potatoes – I found these were the perfect size, however let’s not discriminate against potatoes. Just use whatever you have at hand, but if you have large taters, make sure to cut them smaller to make them easier to roast / bake.

Pesto- If you want to use fresh pesto, I have a recipe HERE. However if you have a jar of good quality pesto that will also work really well.

Olive Oil- I used a mix of olive oil and the oil you get in those jars of roasted preserved peppers. I love the combination of flavour however olive oil, with work beautifully. Don’t be shy of oil in this recipe, it helps get a beautifully crisp coating on the potatoes.

Tomatoes- Optional ingredient but I love adding tomatoes to the roasting tray for the last 20 minutes or so. They add a lovely sweetness to the tray bake.

Vegan Mozzarella- I love using Violife or Follow Your Heart mozzarella to add to the tray for the final five minutes of baking. It just gives a beautiful texture on top of the pesto.

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Smashed Roast Potatoes with Pesto

Delicious and crispy smashed roasted potatoes with pesto and vegan cheese. Salty and crispy skin with a fluffy inside, this is a perfect side recipe or as part of a salad.

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Prep Time 5

Cook Time 40

Servings 4 people

Ingredients

1 kg baby potatoes
1 tbsp sea salt
1 1/2 tbsp olive oil
150 g fresh pesto
200 g chopped tomatoes
50 g vegan mozzarella
1 tsp parsley

Instructions

Add the baby potatoes into a pot of salted water, boil for 15 mins
Pop the oven on at 200°C (Fan)
When you can easily pierce the potatoes with a fork, drain the water then add to a non stick baking tray with 1 1/2 tbsp olive oil, 1 heaped tsp salt, mix until coated then smash the potatoes with the back of your fork or the bottom of a glass
Place on the middle tray in the oven for 20 minutes
Take out, then cover in 150g fresh pesto (recipe here) and 200g chopped tomatoes and place back in the oven for 20 minutes
Take out and garnish with vegan mozzarella and cook for a final 5 minutes

Notes

Optional - Garnish with pine nuts and parsley, or just enjoy as is! I like drizzling mine in a little chilli oil to finish

If you like this recipe why not try my Tofu and Asparagus Stir Fry

Dinner Lunch & Light Bites Recipe Sides & Savoury Snacks

Asparagus and Tofu Stir Fry

Posted on June 8, 2021

Asparagus and Tofu Stir Fry with Chilli and Sesame

Asparagus and crispy tofu stir fry made with ginger, garlic and chilli oil. Perfect as a side dish or as part of a main if served with noodles or rice. Made in less than 15 minutes this recipe is perfect for a week night meal or as a light lunch option. This easy stir fried recipe can be prepared the night before to make it really quick to make on the day.

What’s in the recipe?

Asparagus- When asparagus is in season it’s beautiful to cook with. I’ve bought locally grown asparagus, roughly chopped and added to the stir fry.

Tofu- I like using Cauldron Tofu which is soaked in a water bath, simple drain the water and press. If you don’t have a tofu press, just wrap in a bit of kitchen roll and allow to soak the excess water.

Cornflour- If you toss the tofu in cornflour and fry in sesame oil, it’ll create a lovely crispy coating before adding the marinade. It’s a good cooking hack to help absorb any excess moisture in your tofu.

Chilli oil- I love using Pippy Eats chilli oil, it’s perfect for garnishing tofu or stir fried vegetables such as this. If you don’t have chilli crisp oil, definitely look out for some next time you’re in the supermarket.

Cooking tips:

Medium Heat- It’s tempting to whack the heat right up to get ‘crispy’ tofu however you run the risk or burning the marinade. I would suggest a good quality non stick pan, medium heat and allow the tofu to crisp on each side before turning.

Fry First then Coat- I prefer to fry the tofu in a bit of corn flour to crisp and turn golden before adding the marinade. It helps prevent the garlic and ginger from burning and give it just enough time to cook off the ingredients.

Don’t overcook the asparagus- By adding the asparagus to fry only for the last 3-4 minutes will allow it to cook until a little tender without burning.

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Asparagus and Tofu Stir Fry

Asparagus and crispy tofu stir fry made with ginger, garlic and chilli. Perfect as a side dish or as part of a main if served with noodles or rice. Made in less than 15 minutes this recipe is perfect for a week night meal.

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Prep Time 3

Cook Time 12

Servings 2 People

Ingredients

350 g block of tofu
1 heaped tbsp cornflour
200 g asparagus locally grown if possible
3 large cloves garlic
1 thumb sized piece of ginger
2 tbsp sesame oil
1 tbsp tamari or soy sauce
1 tbsp chilli crisp oil if you don’t have this, add 1 tsp chilli flakes to the marinade

Instructions

Drain & cube the tofu block and toss in the cornflour, fry in a non stick pan with a drizzle of sesame oil
Prepare the marinade by mincing the garlic and ginger then add to a bowl with the oil and tamari and whisk together
Once the tofu has crisped, add the marinade to the pan and continue to fry on a medium heat
Chop the asparagus and add to the pan to fry for a further 2-3 minutes
Serve up and drizzle the chilli crisp oil over the top & enjoy

Notes

If you don’t have chilli oil, add 1 tsp chilli flakes to the marinade
I used Pippy Eats chill crisp oil
Serve as a side or add sticky rice or noodles with more chilli oil

If you like this recipe why not try my Easy Tofu Ramen

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