Stir-fried vegetable and tofu wok with cashews

Recipe and photo Anne Faber - Annes's Kitchen

Wash the rice and rinse a few times until the water runs clear. Put the rice in a saucepan with 250ml water and a pinch of salt. Cover and cook for 10-15 minutes.

Meanwhile, toast the cashews in a dry wok until golden, then set aside.

Trim the beans and cut into bite-sized pieces.

Put all the sauce ingredients into a small saucepan and heat to melt the honey. Set aside.

Heat the oil in the wok, add the tofu cubes and fry until golden on all sides, sprinkle with a bit of salt, then remove and set aside.

Add another drizzle of oil to the hot wok, then add the beans and stir-fry for about 2 minutes until blackened in parts.

Add the garlic and chili and fry for 30 seconds, then add the BIOG wok vegetables and stir-fry for another minute, followed by the mixed sprouts. Stir-fry for 30 seconds to a minute (depending on how done you want the vegetables), then pour over the sauce and fry for a few more seconds. Toss through the tofu and cashews.

Divide the rice between two plates, add the stir-fried vegetables and serve immediately.