DETAILS
Serves 2-4
Prep: 10-15 minutes
Cook: 15 minutes
INGREDIENTS
- 130g California walnuts
- 1 tbsp sesame oil
- 3 spring onions
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp soy sauce or tamari
- 2 tbsp maple syrup
- Juice of 1 lime
- 2 tsp sriracha
- 140g firm tofu, crumbled
- 60g frozen peas, thawed
Garnish
- Chopped spring onions
- Sesame seeds
- Chilli flakes (optional)
- Rice, to serve
METHOD
- Place the California walnuts in a food processor and pulse a few times until crumbly. Don’t blend for too long – you don’t want the texture to be too fine.
- Transfer to a bowl and cover with lukewarm water. Leave to soak for 15-20 minutes, then drain.
- Heat 1 tbsp sesame oil in a frying pan, then add in the chopped onions, garlic and ginger. Cook for a minute, then add in the soy sauce, maple syrup, lime juice and sriracha. Cook for another minute, then add in the drained walnuts and crumbled tofu. Mix to combine and continue cooking on a medium-low heat until the mixture thickens (about 10 minutes).
- Once the mixture is cooked through, take off the heat and garnish with sesame, chilli flakes (if using any) and more chopped spring onions. Serve with rice.
Recipe created by @nadiashealthykitchen for www.californiawalnuts.co.uk