Recipe for a delicious Vegetable, Tofu and Chickpea Stir-Fry

Vegetable, Tofu and Chickpea Stir-Fry Running out of ideas for healthy recipes to keep at your goals? Not to worry, we’ve got you covered with this wholesome stir-fry recipe that will satisfy all your cravings!

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SERVINGS
4

INGREDIENTS

300 g Japanese rice
1 can of chickpeas
200 g tofu
1 broccoli
150 g snap peas
2 small courgettes
Salt and freshly ground pepper
Chilli powder & ground cumin
2–3 tbsp. teriyaki sauce
A little vegetable oil for frying
8 tbsp. sesame oil
3 tbsp. rice vinegar
5 tbsp. soy sauce
3 tbsp. honey
2 cloves of garlic
1 ginger (4 cm)
1 spring onion

HOW TO MAKE IT

Step 1/5

For the dressing: peel and finely chop the garlic and ginger. Cut the spring onion into fine rings and mix with all the other ingredients. Leave the dressing to marinate for around 30 minutes.

Step 2/5

Prepare the rice according to the instructions on the packet in a sufficiently sized cocotte. Shake the chickpeas from the can, rinse with a little water and allow to drain well. Heat a dash of oil in a hot wok and fry and roast the chickpeas on all sides. Season with a little salt, chilli powder and ground cumin and place to one side. Thinly slice the tofu. Heat another dash of oil in the hot wok and fry the sliced tofu on both sides until crispy and golden brown.

Step 3/5

Deglaze with the teriyaki sauce and also place to one side.

Step 4/5

Wash the vegetables. Chop the courgette into small cubes. Trim the broccoli and separate into florets. Halve these if required. Likewise halve the snap peas if required. Briefly fry the vegetables in the wok with a little oil at a high heat so that they are crunchy. Season to taste with salt and pepper.