Evening
Tofu and vegetable stir-fry with brown rice
Press the tofu while the rice cooks and the rest is eight minutes of noise.
VeganServes 215 minutes to prepare, 15 to cook
What goes in
- Firm tofu, cubed280 g
- Brown rice150 g
- Tenderstem broccoli200 g
- Red pepper, in strips1
- Spring onions, sliced3
- Garlic cloves, sliced2
- Ginger, grated1 thumb
- Low-salt soy sauce2 tbsp
- Sesame oil1 tsp
- Groundnut oil1 tbsp
What to do
- Set the rice going in plenty of unsalted water, twenty-five minutes.
- Press the tofu between two plates under a weight for ten minutes, then pat it dry. Wet tofu will not colour.
- Get a wok or heavy pan properly hot. Fry the tofu in the groundnut oil, undisturbed, until each face is golden. Lift it out.
- Add the broccoli and pepper with a splash of water and cook hard for three minutes, then the garlic and ginger for one.
- Return the tofu, add the soy and sesame oil, toss once and serve on the rice with the spring onions over.
Swaps
Substitutions that hold up. Some of them change who the dish suits, and those say so.
Tofu → tempeh, or a drained tin of chickpeas
Tenderstem → any firm green — pak choi, green beans, cabbage