Tiger bowl recipe

Method

1. Wrap the tofu in kitchen towel, place between two chopping boards and place 4 tins of food on top. Set aside for 20 mins (this will squeeze out the excess moisture). Unwrap and press with fresh kitchen roll to dry, then cut into 2cm cubes.
2. Meanwhile, mix the lime juice, chilli sauce, chilli powder and garlic granules and set aside
3. For the dressing, mix the tahini, maple syrup, lemon juice until combined and smooth (it thickens when fully combined), then stir through 1-2 tbsp water to loosen and set aside.
4. Place the cabbage in a microwavable bowl, put the kale on top and add 4 tbsp water. Cook, covered, on high for 3-4 mins until just tender. Drain and set aside.
5. Next, heat half the oil in a wok or nonstick frying pan, add the tofu and cook over a medium heat, turning occasionally, for 7-10 mins, until lightly golden all over. Add the chilli mix and cook for 2 mins until aromatic and heated through. Remove, cover and keep warm, then clean your pan.
6. Cook the wholegrain rice according to the pack instructions.
7. Meanwhile, heat the remaining oil in the wok or deep nonstick frying pan over a high heat, add the radish, carrot and 1 tbsp water and stir-fry for 3-4 mins until tender; add the kale, cabbage and lentils and cook, stirring frequently, for a further minute until heated through. Season with salt and freshly ground black pepper. Serve with the tofu, rice, toasted cashew nuts, and a drizzle of the tahini dressing. Garnish with sliced red chilli and lime wedges for squeezing, if you like.

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