This is such a great little dinner recipe and is part of my Fast Food series with Millie Mackintosh. It’s all about the shichimi 7-spice blend with chilli, sesame and ginger. I first had it when I was in Tokyo this January on some udon noodle soup. It’s versatile because you can throw it into soups, salad dressings and onto veg for roasting. It gives a nice depth of Asian flavours and the extra dressing is amazing on pretty much anything. We have said that you can toss the veg with noodles or make a rice bowl or even add a fried egg on top. It’s so easy and has buckets of flavour.

GF/DF/Vegan

Serves 1

Ingredients:

100g broccoli, cut into small florets

200g white cabbage (about 1/3 of a cabbage), thinly into thin chunks

1/2 an aubergine, diced

1 carrot, thinly sliced

70g shiitake mushrooms, sliced

Black sesame seeds

150g soft tofu (you might need a little more depending on your preference)

1 spring onion, thinly sliced

For the marinade:

1/2 tsp shichimi seasoning

3 tbsp sesame seed oil

5 tbsp sunflower oil

3 tbsp soya sauce

Extra dressing:

1/2 tsp shichimi seasoning

1 tbsp grated ginger

2 tbsp sesame seed oil

1 tbsp soya sauce

1/2 tsp maple syrup

Juice of half a lime and the zest of one lime

1 tbsp white wine vinegar

Preheat the oven to 190 degrees and prepare a large baking tray. Add all the ingredients together for the marinade and lay the chopped veg out on the tray in individual groups. Drizzle the marinade all over and use hands to make sure everything is well coated. Roast for 15 minutes or until the mushrooms and broccoli are done. The rest will take another 10-15 minutes depending on how thinly you sliced them.

While the veg is roasting you can mix together all the ingredients for the dressing. You can also cook some noodles if using or just serve with some soft tofu.

Once everything is removed from the oven, divide the veg between two plates and add the the tofu on top, spring onion, black sesame seeds and drizzle the extra dressing over!

See video below!

Asian Fridge Forage