Thursday, 25 October 2012

Tofu with Mixed Vegetables and Basil

This quick stir fry is similar to the shrimp stir fry I posted earlier but is faster and can be made from things that store well in the fridge. It is to me an absolutely ideal post-workout lunch, one that is jam packed with lean proteins all the while being quick and tasty. This recipe is meant to be a basic template, you can use all sorts of different veggies in this mix so don't let yourself be limited by what I post here! This recipe is far from perfect with vegetables not necessarily being perfectly cooked but the point of this recipe is simplicity and speed as well as thriftiness! Keep what vegetables you are using in mind with mushrooms, peppers and onions cooking at close enough speeds to each other to be cooked in large chunks together while hard vegetables such as carrots, celery and broccoli needing to be chopped smaller.


Serves one hungry person alone or two people if served with rice
Ingredients:

-1/2 lb extra firm tofu, cut into similarly sized squares
-~1/2 a pepper
-1 handful of mixed vegetables ( small pieces of celery, mushrooms, thin slices of carrot made with a vegetable peeler, etc.)
-1 small yellow onion, 1-2 shallots or 3-4 green onions
-2-3 slices of ginger
-1 clove of garlic, crushed
-dried chilis to taste
-1 tsp olive oil
-2-3 tsp soy sauce
-1 tsp brown sugar (2 tsp. if you add lime juice)
-1 small splash of fish sauce
-1 small handful of fresh basil (thai basil is also excellent, it has a slight anise taste to it)
-salt and pepper to taste
-juice and zest of half a lime

1) Wrap tofu in a cloth and press tofu by letting it sit with a weight on it. Although this step is optional and can easily be skipped in a rush, this step helps the tofu absorb flavour better.
2) Cut peppers and onion into chunks that are roughly the same size as the tofu.
3)Heat oil,  crushed garlic, thin slices of ginger and chilis in a non-stick pan or wok until mixture is fragrant, add tofu slices and cook on each side until golden brown
4) Remove browned tofu and seasonings, make sure to remove the seasoning as these will taste bitter if they burn.
5) Re-oil the pan, quickly saute peppers, vegetables and onion until softened and lightly browned
6)Assemble soy sauce, fish sauce and brown sugar as well as the lime into a sauce, pour onto the vegetables, adding the tofu.
7)Heat until the sauce thickens, dust the top with basil leaves and serve hot either alone or on a bed of rice

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