Full recipe available here.

Ingredients:

For the Stir-Fry:

• 400g seitan, cut into bite-sized pieces
• 2 tbsp cornflour (cornstarch)
• 4 tbsp vegetable oil (for frying)
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 cloves garlic, minced
• 2 tsp grated fresh ginger

For the Sauce:

• 150ml soy sauce
• 100g brown sugar
• 200ml water
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp chilli flakes (optional)
• 1 tbsp cornflour, mixed with 2 tbsp water

For the Spinach:

• 400g fresh spinach
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and black pepper, to taste

To Serve:

• 300g jasmine rice

Method:

1. Place the seitan pieces in a bowl and sprinkle with cornflour, tossing until evenly coated. In a large frying pan or wok, heat 3 tablespoons of vegetable oil over medium-high heat. Add the seitan in batches and fry until golden and crispy, about 5-7 minutes. Remove from the pan and set aside on a plate lined with kitchen paper to drain excess oil.

2. In the same pan, heat the remaining tablespoon of vegetable oil. Add the sliced onion and bell pepper, sautéing for 5-6 minutes until they start to soften. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

3. In a small bowl, mix together the soy sauce, brown sugar, water, rice vinegar, hoisin sauce, and chilli flakes (if using). Pour the sauce mixture into the pan with the vegetables and bring to a simmer. Let it cook for 3-4 minutes, allowing the sauce to thicken slightly.

4. Stir in the cornflour slurry (cornflour mixed with water) and continue cooking for another 1-2 minutes until the sauce thickens to a glossy consistency. Add the fried seitan back into the pan, tossing to coat them evenly in the sauce.

5. For the spinach, heat the olive oil in a separate pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the spinach and cook for 2-3 minutes until wilted. Season with salt and black pepper to taste.

6. For the rice, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 600ml of water and a pinch of salt. Bring to a boil over medium heat, then reduce to low heat, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.

7. To serve, divide the cooked jasmine rice between four plates. Top with the Mongolian seitan stir-fry and a generous portion of sautéed spinach. Enjoy!

Full recipe available here.

Ingredients:

•	400g firm tofu, cut into cubes
•	2 tbsp vegetable oil
•	1 large onion, sliced
•	3 cloves garlic, minced
•	1 tbsp grated ginger
•	3 tbsp green curry paste
•	1 tsp ground coriander
•	400ml canned coconut milk
•	200ml vegetable stock
•	1 tbsp soy sauce
•	1 tbsp maple syrup
•	1 red bell pepper, sliced
•	150g sugar snap peas
•	3-4 green chillies (optional, for extra heat)
•	Juice of 1 lime
•	Salt and freshly ground black pepper
•	300g jasmine rice, cooked according to package instructions

Method:

1.	To prepare the tofu, drain it well and press it to remove excess moisture. Place the tofu block on a clean kitchen towel or several layers of paper towels, wrap it, and place a flat plate or cutting board on top. Add something heavy, like a few cans or a skillet, to press the tofu for about 15 minutes. Once pressed, cut the tofu into cubes.
2.	In a large frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add the tofu cubes and fry for 5-7 minutes, turning occasionally, until all sides are golden. Remove from the pan and set aside.
3.	In a large saucepan, heat the remaining tablespoon of vegetable oil over medium heat. Add the sliced onion and sauté for 4-5 minutes until softened. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4.	Add the green curry paste and ground coriander, stirring well to coat the onion mixture. Let it cook for 1-2 minutes to release the full aroma of the spices.
5.	Pour in the coconut milk and vegetable stock, stirring until well combined. Add the soy sauce and maple syrup, and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to allow the flavours to meld together.
6.	Add the sliced red bell pepper, sugar snap peas, and green chillies to the curry. Let them cook for 5-7 minutes until the vegetables are tender but still crisp.
7.	Gently stir in the fried tofu cubes, ensuring they are coated in the rich, creamy broth. Squeeze in the lime juice, and season with salt and freshly ground black pepper to taste.
8.	To serve, spoon the jasmine rice onto plates or into bowls, and ladle the green curry over the top. Serve with extra lime wedges for those who enjoy a bit more tanginess.

Full recipe available here.

Ingredients:

• 400g firm tofu, cut into cubes
• 2 tbsp vegetable oil
• 1 large onion, finely sliced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp red curry paste (ensure vegan)
• 1 tsp smoked paprika
• 400ml canned coconut milk
• 500ml vegetable stock
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 200g rice noodles
• 100g kale or spinach leaves
• Juice of 1 lime
• Salt and freshly ground black pepper, to taste
• Fresh coriander leaves, for garnish

Method:

1. To prepare the tofu, drain it well and press it to remove excess moisture. Place the tofu block on a clean kitchen towel or several layers of paper towels, wrap it, and place a flat plate or cutting board on top. Add something heavy, like a few cans or a skillet, to press the tofu for about 15 minutes. Once pressed, cut the tofu into cubes.

2. In a large frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add the tofu cubes and fry over medium-high heat for 5-7 minutes, turning occasionally, until all sides are golden and crispy. Remove from the pan and set aside.

3. In a large saucepan, heat the remaining tablespoon of vegetable oil over medium heat. Add the sliced onion and sauté for 4-5 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.

4. Add the red curry paste and smoked paprika, stirring well to coat the onion mixture. Let it cook for 1-2 minutes to release the full aroma of the spices.

5. Pour in the coconut milk and vegetable stock, stirring until well combined. Add the soy sauce and maple syrup, and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to allow the flavours to meld beautifully.

6. While the broth is simmering, cook the rice noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process, then set aside.

7. Add the kale or spinach leaves to the soup, allowing them to wilt for about 2-3 minutes. Gently stir in the crispy tofu cubes, ensuring they are coated in the rich, creamy broth. Squeeze in the lime juice, and season with salt and freshly ground black pepper to taste.

8. To serve, divide the cooked rice noodles between bowls and ladle the red curry broth over the noodles. Top with crispy tofu and wilted greens, and garnish with fresh coriander leaves for an extra burst of freshness.