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INGREDIENTS

Amount kgCO2e

Vegetable oil

 2-3 tbsp 0.1376
Aubergine halved 1 0.1275
Tofu or Firm tofu 100 g 0.2
Corn flour 20 g 0.013
Asparagus 125 g 0.015625
Red pepper 1 0.03328
Broccoli 100 g 0.2
Mangetout 100 g 0.12
Red onion sliced 1 0.01026
Sweet chili sauce 1 tbsp 0.0102
Korean barbecue sauce 2 tbsp 0.0204
Baby gem lettuce with Leaves removed 2 0.184
Wagamama dressing* 1 tbsp
Red chili Deseeded and finely sliced 1 0.0117
Spring onions Finely sliced 2 0.0144
Unsalted Cashew nuts 20 g 0.04
Finely chopped shallots 2 tablespoons 0.00224
Ginger, peeled and grated 2.2 pieces 0.0228
Garlic clove, crushed 1 0.0057
Vinegar 1 ½ tablespoons 0.04462
Tomato ketchup 1 tablespoon 0.03375
Water 1 tablespoon 0.0009
Vegetable oil 100 ml 0.179
Light soy sauce 2 tablespoons

0.0168

 

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.