I love anything which is South-East Asian inspired when it comes to food. During my travels around China and Thailand a few years ago I loved the countries use of simple fresh ingredients and the fact that meals are largely plant based.
I got to enjoy bowls of marinated pak choi (one of my all time favourite vegetables) and endless amounts of the freshest fish, from whole lobster to the whitest sea bass. As a result when I try to come up with a healthy dish I am immediately drawn to Asian cuisine.
So last week I created a bit of a fusion dish, South-East Asian inspired with a slightly British twist courtesy of a couple of parsnips. Here’s how to create this simple but seriously tasty lunch.
For the Roasted Veg:
3 medium carrots, thinly sliced.
2 parsnips, sliced in half (quarters if they are big).
1/3 butternut squash cut into wedges (I leave the skin on, mainly because I’m lazy).
5-6 stalks of tender stem broccoli.
1 tbsp honey.
For the marinated Tofu:
2 tbsp of honey
1 heaped tsp of miso paste
1 tbsp of white wine vinegar
1 1/2 tsp of ginger
1 small clove of garlic
150g packet of tofu (pre drained)
1. Begin by marinating the tofu so that it has time to absorb the flavour of the dressing. To start with chop the tofu into small cubes. In a dish mix 2 tsp of grated fresh ginger, 1 crushed clove of garlic, 2 tbsp of honey and 1 tbsp of white wine vinegar, then add in the tofu cubes. Leave to rest for as long as you can, overnight if possible, if not an hour is plenty.
3. Prepare the veg and then place in a freezer bag, pour in a glug of olive oil, season, seal and then shake so that the veg is evenly covered in oil. Roast the veg (except for the broccoli) for 25mins.
4. After 25 mins add the broccoli, drizzle with 1 tbsp of honey, sprinkle with a handful of sesame seeds and roast for a further 5 mins. Leave in the oven once turned off to keep warm.
5. Lastly, fry the tofu in a griddle pan for around 5mins. Plate up your veg and then add your tofu.