Bout 3-4 tbsps toasted sesame oil
300g/10 ½ oz/2 ½ cups firm tofu, cut into bite sized cubes
1 bunch spring onions/ scallions, trimmed and sliced diagonal
4 garlic cloves, finely sliced into silvers
5cm/1 ¾ in pieces fresh root ginger, peeled and finely sliced in silvers
½ lemon grass stalk, finely chopped
1 Chinese nappa cabbage, or use light green cabbage, trimmed and finely shredded
300g/10 ½ oz 2 ½ cups frozen beans, defrosted
1 tbsp dark soy sauce
1 tbsp mirin
1 tbsp rice vinegar
Juice of ½ lemon
Sea salt and freshly ground black pepper
4-5 radishes, finely sliced
2 tbsp black sesame seeds
1 handful of Thai basil leaves
1.Heat a little oil in a wok, add the tofu pieces a few at a time and fry for about 5-6 minutes until golden, turning half way through. Remove from the heat and transfer to a plate lined with paper towels. Continue cooking the remaining tofu, adding more if needed.
2.Add a tiny amount of oil to the pan, add spring onion/scallions and season with salt and pepper. Cook on high, moving them around the pan, for 1-2 minutes until beginning to soften, then add garlic, ginger and lemon grass and continue cooking for a couple of minutes more, being careful not to burn the garlic. Now add the cabbage and toss with the spices, then add the broad/fava beans and turn to mix everything together.
3.Mix together the soy sauce, mirin, rice vinegar and lemon juice. Push the cabbage mix to one side of the pan and add the soy sauce mixture, letting it bubble for a minute or so, then stir-fry to incorporate everything together.
4.Remove from the heat, tip in the tofu and stir.Scatter over the reddish slices, black sesame seeds and top with Thai basil leaves to serve.
Due allergies I exclude sesame seeds from my recipe.