Seafood recipes

Steamed mussels in pesto flavoured broth

10 minutes

Avocado recipes

Pan-grilled-corn salad with avocado and feta

20 minutes

Asparagus recipes

Sweet chilli asparagus terrine with pickled ginger

Ice cream stollen with fruit mince pie and fresh pear

Soup recipes

Cold beetroot and raspberry soup with tzatziki

Frozen yoghurt

Frozen yoghurt and blue cheese sandwich

Black-eyed bean and mango salad

Sorbet recipes

Tortilla with spicy avocado and sweet-pepper filling

Ricotta, olive and basil filling for baked potatoes

Italian recipes

Grilled asparagus with Italian salsa verde

5 minutes

Tofu recipes

Tofu with vegetable noodles

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

2 blocks firm tofu (about 220g each)
Fresh bean sprouts, for garnishing

For the barbecue sauce

60 ml Chinese barbecue sauce
2-3 large cloves garlic, crushed
1 large chunk fresh ginger, grated
60 ml sesame oil
30 ml soy sauce

For the vegetable noodles

350 g Chinese hokkien or egg noodles
750 g mixed greens (tender-stem broccoli, asparagus and mangetout are good)

For the dressing

125 ml peanut oil
30 ml sesame oil
4 spring onions, finely chopped
1 clove garlic, crushed
45 ml soy sauce
30 ml rice vinegar
10 ml honey

Method

Mix together all the ingredients for the sauce.
Drain the tofu then pat dry. Cut into chunks and mix with the barbecue sauce.
Arrange in a single layer on a baking tray lined with nonstick baking paper and slide under a hot grill until browned and starting to catch.
Drop the noodles and prepared vegetables into a large saucepan of boiling salted water.
Cook until the noodles are tender and the vegetables are just cooked, then drain.
Blend the dressing ingredients and pour over the prepared vegetables. Check seasoning.
To serve: Turn the vegetable noodles into a bowl or onto a platter and top with the grilled tofu. A
dd a handful of fresh sprouts.

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