Vegan stir fry

A very nourishing stir fry that includes brown rice, tofu and a few raw cashew nuts so good protein combined with lightly cooked vegetables, soya sauce, ginger and garlic.
It is quick to prepare and tastes amazing.
I serve this with vegetable spring rolls and hot chilli dipping sauce both of which are available at most supermarkets and are vegan but do check the ingredients just to be sure.
The same applies to the Thai green curry paste that is also available everywhere and is mostly vegan but I have found some brands have fish oil or anchovies so beware and read the ingredients list carefully. My beautiful wife has made this dish with "Thai taste" red curry paste which is vegan, available at supermarkets and tastes great. When using a new product like this it is best to go with the instructions on the packet and then next time you can adjust to your taste, I like it hot so always add more.

  Spare a thought for the decimation of the oceans on this beautiful planet by the greed of humans because what we don't kill for food or sport we will poison with plastic and toxic waste.

 So put on enough organic brown basmati rice for however many are with you for dinner.
Put the oven on to preheat according to instructions on the spring rolls.
The vegetables that I use are all or a combination to your taste of the following, try any veg you fancy,asparagus is good
 At least 1 bunch of spring onions, I use more cos I like em
Half a green pepper and half a red pepper cut top to bottom into sticks.
1 carrot cut into thin sticks about 4 or 5 cms long.
1 packet of baby corn.
Some dwarf beans, topped and tailed and cut in half.
A packet of tenderstem broccoli.
About 8 or 10 cloves of garlic.
About 2 tablespoons of finely chopped ginger.
2 hot red finger chillies finely chopped.

You will also need some Thai green or red curry paste, a few raw cashew nuts, Tamari soya sauce, toasted sesame oil, salt and freshly ground black pepper, sunflower oil and a packet of plain tofu, cauldron tofu is in some supermarkets, avoid the soft tofu as it breaks up when you stir.
 As I have made this dish many times I put the rice and the oven on then prep the veggies, you may want to prep the veggies before putting on the rice so you can throw it all into the wok in a more relaxed manner.
 Method as follows,
Heat 4 to 6 tablespoons of sunflower oil in your wok, when hot add green curry paste, crushed garlic, ginger and chilli. A quick stir then add spring onions, carrots, beans, baby corn,cashew nuts and peppers and stir for a couple of minutes then add broccoli and stir Add salt and plenty of black pepper, stir. Add a couple of tablespoons or more of Tamari soya sauce, diced tofu, not to small, and a tablespoon of toasted sesame oil. Stir gently but well and cook for a few minutes and its done. Plate up and sprinkle of gomasio, sesame salt-see previous blog, add more soya sauce if desired, it's good on the rice