Servings: 1 person
- 1 handful flower sprouts
- 3 medium carrots
- 130 g white cabbage
- 1/2 block of tofu (tempeh or seitan if you prefer that)
- 1 handful of broccoli
- 1/2 of a small fennel (70 g)
- 2 cloves of garlic
- 2 tbsp of olive oil (for cooking)
- 2 tbsp soy sauce
- 1,5 tsp of chili flakes (can be left out if you don’t like spicy food)
- Salt to taste
* You can always add veggies or leave some out if you have/don’t have them in your fridge.
- 2 tbsp tahini
- 2,5 tbsp water
- 1 tbsp sesame oil
- 1 tbsp nigella or white sesame seeds
- 1/2 lime
- Start out with washing all your veggies and prep them for the stir fry.
- Chop your white cabbage and fennel in small finely slides, chop the carrot into fine long slides, chop your tofu in medium chunks, chop the garlic really fine and pick the broccoli and flower sprouts of the stem.
- Mix together all the ingredients for the tahini dressing, until it becomes creamy and smooth.
- When you’re done with the prepping, heat up the olive oil in a wok pan, add in the soy sauce and tofu and fry it for 7 m on medium-high heat. Remember to stir around in it regularly so it doesn’t stick to the pan.
- After the 7 minutes, add the chopped fennel, carrot and garlic to the pan w some salt, turn the heat down to medium and stir around for 2 m.
- When the 2 m. have passed, add in the white cabbage, chili flakes and 2 tbsp of the tahini dressing and then stir around for 4 m.
- When the 4 m. have passed, add in the broccoli, flower sprouts and the rest of tahini dressing and stir around for another 4 m.
- When the 4 m. is up, your stir fry should be done. Add the finished stir fry to a plate and top it of with the juice from the lime and the nigella/sesame seeds – you can eat the stir fry on it’s own, but you can also add some quinoa, bulgur, couscous or any kind of noodle on the side.