FoodRecipes

Ginger and soy tofu stir fry

I’m not going to lie, I’ve never been a huge fan of tofu. However a recent trip to a Vietnamese restaurant changed my mind so I decided to try making some for myself! I am also quite keen on trying to eat more plant-based meals so this is a good start!

This recipe serves 2 and is gluten free and vegan.

Time

10 minutes (once the tofu is marinated)

Ingredients

1 block of tofu (I used Tofuu naked)

4 spring onions

1 thumb-sized piece of ginger

1 lime

2 tbsps. soy sauce

1/2 chili

1 pack baby corn

1 courgette, sliced

1 aubergine, cubed

1/2 tin coconut milk

2 tbsps. green thai paste

Sesame seeds and coriander to garnish

Method

Slice the spring onions, peel and finely chop the ginger and add to a sealable bag with the soy sauce, lime and chili. Add the tofu and leave in the fridge to marinate for at least 1 hour (preferably longer).

Once the tofu has marinated for as long as you have, heat the garlic-infused oil in a pan then add the tofu and fry until all sides are golden.

Meanwhile, add the contents of the bag, baby corn, diced aubergine, courgette to a wok and stir. Once the veg begins to soften, add the thai paste and coconut milk and leave to simmer for approx. 5 minutes.

When the veg is all cooked, serve in a large bowl with the tofu on top, a handful of fresh coriander and some sesame seeds.

Enjoy!

Sx

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