Thai tofu stir-fry
recipe
Thai tofu stir-fry
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A healthy vegetarian dish, oriental style
Ingredients
- 1 pack firm tofu, sliced into bite-sized chunks
- 2tbsp tahini tbsp or organic, unsweetened peanut butter
- 170ml light soy sauce
- 1tsp spicy Chinese mustard
- 1tbsp sesame seeds
- 170ml cup water
- Sesame oil
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 carrot, sliced
- 2 stick celery, sliced
- 1 medium white onion, chopped
- 2 large handful fresh green beans, chopped
- 1 large handful mushrooms, sliced
- 1/2 head broccoli, roughly sliced
Serves:
6
Preparation:
120
Cook Time:
20
Total Time:
140min
Directions
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- Mix peanut butter, bsp of the soy sauce, mustard and sesame seeds. Coat tofu with mixture. Refrigerate, covered, for hours (or longer for more potent flavour).
- In a frying pan, heat water and remaining soy sauce to a boil. Add vegetables (begin with firmest broccoli, carrot, etc., and finish with softest).
- When veggies are still slightly firm, remove from heat. Drain off remaining liquid. Sprinkle a few drops of sesame oil over veg for a tasty nutty flavour. Set aside.
- In the same pan over a medium-high heat, add a few drops of sesame oil. Toss tofu chunks with oil until heated through. Remove from heat. Serve veg over brown rice topped with spicy tofu chunks.
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