Method

• Heat 1 tablespoon of the vegetable oil in a frying pan or wok set over a medium-high heat and fry the aubergine until golden brown on each side. Transfer to a plate and set aside.
• Cut the tofu into small cubes, place in a shallow bowl and generously coat each piece with cornflour
• Heat another tablespoon of oil in the frying pan or wok and fry the tofu on all sides until crispy and golden. Transfer to a plate and set aside.
• Add the asparagus, red pepper, broccoli, mangetout and red onion to the wok and stir-fry over a medium heat for 6-7 minutes, tossing occasionally and adding ad further splash of oil if necessary
• Take the pan off the heat, add the aubergine, and tofu, and stir through the sweet chili and barbecue sauces.
• Divide the lettuce leaves and hearts between 2 serving plates and drizzle over the salad dressing. Arrange the tofu and stir-fried vegetables on top and garnish with the chili, spring onions and cashew nuts.

This recipe is about 53% less carbon intensive than the average meal. Saving approximately 1.6 kgCO₂e per serving.

That is the equivalent of charging your smartphone 195 times.