- Serves4
- CourseMain meal
- Prepare20 mins
- Cook15 mins
- Total time35 mins
Ingredients
- ½ x 200g pack green beans, cut into 2-3cm pieces
- 2 large cloves garlic
- 1 red Thai chilli, finely sliced (deseeded if liked)
- 4 tbsp ketjap manis
- 5 tbsp lime juice (about 3 limes)
- 270g pack cherry vine tomatoes, halved
- 2 Granny Smith apples, cut into matchsticks
- 2 tbsp sunflower or vegetable oil
- 450g firm tofu, drained, patted dry and torn into bitesized chunks
- 3 tbsp roasted and salted cashews, roughly chopped
- 2 x 250g pouches Tilda Wholegrain Basmati & Wild Rice
Method
Bring a large pan of salted water to the boil and blanch the beans for 2 minutes before removing with a slotted spoon; reserve the water and refresh the beans under cold water. Meanwhile, use a pestle and mortar to crush the garlic and chilli to a paste. Add 2 tbsp ketjap manis plus 4 tbsp lime juice to make a dressing. Taste and adjust the seasoning; it should be spicy, sweet, salty and sour. Put the tomatoes, green beans and apples in a large bowl, add the dressing and toss gently to combine.
Heat a large frying pan over a high heat and add the oil. Once the oil is shimmering, carefully add the tofu and fry for 8-10 minutes until all sides are golden and crisp; season with a little salt. Reduce the heat to low, then add the remaining 2 tbsp ketjap manis and 1 tbsp lime juice, rolling the tofu around to glaze. Finally, add the cashews and swirl the pan to coat the tofu. Meanwhile, heat the rice as per pack instructions.
Divide the rice between bowls, then top each with the salad and fried cashew tofu, drizzling over any dressing left in the salad bowl.
Cook’s tip
Leftovers, Green beans
Soften soffritto in a pan, then add a can of tomatoes. Simmer the beans in it until tender and serve on toast.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,149kJ/ 513kcals |
|---|---|
Fat | 23g |
Saturated Fat | 3.8g |
Carbohydrates | 51.7g |
Sugars | 15.8g |
Fibre | 8.3g |
Protein | 22.8g |
Salt | 0.8g |