As promised, here is the first of a series of recipes featuring plant-based protein. Shop-bought marinated tofu is becoming widely available but my culinary repertoire was greatly improved when a browse on the Internet came up with a method for making my own (previously seen here). I usually eat it with salad or a nice veg-packed stir fry. Read on for tonight’s recipe→
Prepare the Tofu…
- Drain one pack of firm tofu, cut into cubes and place into a container.
- Pour over 2 tbsp soy sauce, 1 tbsp vegetable oil and 1 tbsp rice (or white wine) vinegar.
- Leave to marinade for at least 10 minutes then drain, reserving the liquid for later.
- Place the tofu on a lined baking tray and roast in a hot oven for around 15 minutes, until edges are browned.
Prepare the Veg…
- Chop 1 lrg garlic clove, a few slices of red chilli (or more if you love it), a few slithers of root ginger and 1 onion.
- Slice up a handful each of different colourful veg such as broccoli, cauliflower, carrots, cabbage and mushrooms.
- Heat 2 tbsp vegetable oil in a wok on a medium heat.
- Add the onions, garlic, ginger and chilli – in that order, allowing a few stirs in between each.
- Add the veg to the pan one at a time, as listed (putting in the ones which will take longest to cook first).
- Keep stirring the veg, allowing it to cook evenly.
- Dissolve a chunk of creamed coconut (approx 1cm sliced from a solid block) in around 75ml hot water.
- Add this to the wok along with the tofu and marinade liquid, and heat through.
- Serve with rice or noodles and a garnish of fresh sliced chilli, sesame seeds and wedges of lime (serves 3-4).