If you don’t like tofu, then this is the recipe for you! I am not a fan of tofu, but this way of cooking it makes it taste like chicken. Being such an affordable and high source of protein, it is an ingredient worth revisitng. I have given you some optional ways of serving this dish and a few different ways of flavouring it. so have fun and experiment!
Ingredients:
2 spring onions diced
200g pak choy
1 Carrot cut into battens
1/2 cauliflower head into small pieces
100g chestnut mushrooms
200g grated extra firm tofu
2inch fresh ginger grated
1-2 garlic cloves grated
1tsp sesame oil (opt)
1tsp Soy
1tsp Mirin
1tsp rice wine vinegar
1tsp miso paste ( opt)
1 Little gem lettuce (opt) Steamed rice (opt) Udon noodles (opt)
- Prepare your vegetables ready to cook and grate the tofu.
- Now in a little oil, fry off the tofu until crisp. Empty into a bowl while you stir fry the vegetables.
- In the same frying pan add a little more oil and on a medium heat add the carrots & cauliflower. Let this cook for a minute before adding the mushrooms and pak choy. Next add garlic. ginger, soy, vinegar and mirin. Add a dash of water also if needed to loosen.
- Cook for a further minute before turning of the heat.
- Now you can add the tofu back ot the pan. Mix well and spoon into the little gem leaves. These wil serve as boats to hold the stirfry. It’s a great alternative to having rice or noodles, and the cool crunch adds another textured layer. Please use rice or noodles if preferred though.
- Choose which sauce you would like from the 3 suggestions and drizzle over the top. Enjoy!
Tahini, Miso or Gochujang all make great dressings. Please check out the dressing recipes to enjoy.
Add a sprinkling of nuts, fresh coriander or beansprouts for extra crunch.
Add a squeeze of lemon for some dried chilli flakes for extra zing.
NB: Other seasonal vegetables can be used for stir fry – This is a versatile dish.
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