Finally I have
time to post a recipe again! I do apologise for the blog being a bit
quieter now, as I haven't had so much time for cooking and writing.
Thank goodness the weekend is soon here and I'm able to cook more,
maybe even bake! I'm really looking forward to that, a really quiet
weekend at home.
So, now over to
the actual recipe. I hope you like today's dish, which is just a
Chinese style stir fry with various vegetables and tofu – one of my
favourite dishes at the moment. With a little bit of spicing and
fresh produce, it's very easy to make such a dish. It's light, yet
filling and full of flavour. Have a look below, how I made this. You
can also get creative and variate the vegetables at will.
Ingredients
300 g tofu
Groundnut oil for
frying
3 bell peppers
150 g shiitake
mushrooms
1 onion
3 garlic cloves
3 cm fresh ginger
(about the same amount as the garlic when chopped)
1 small red chilli
2 spring onions
100 g baby pak
choi
85 ml soy sauce
85 ml Shaoxing
rice wine
3 tbsp sesame oil
2 tbsp maple syrup
200 g wholewheat
noodles
Method
Press the excess
liquid off the tofu and cut it into cubes. Start frying the cubes in
hot groundnut oil and in the meanwhile prepare the vegetables. The
tofu cubes need to be firm and bouncy, at least that's the way I like
it. And they can be set to side once you're happy with the texture.
Make the sauce by
mixing the soy sauce, Shaoxing rice wine, sesame oil and maple syrup
together. This will be added to the stir fry towards the end.
Chop the onion,
ginger, chilli and garlic finely. Cut the bell peppers, shiitake
mushrooms, spring onions and pak choi into suitable sized slices.
Quickly fry the
pepper slices in the hot pan and set to side. Repeat the same for the
shiitake mushrooms.
Start also cooking
the noodles.
Heat a little
groundnut oil in a pan and cook the onion, garlic, ginger and chilli
until soft.
Add the spring
onions, tofu, pre-fried peppers and mushrooms to the pan.
Pour the sauce on
the vegetables and add the pak choi just before serving. I added my
pak choi a bit too early, that's why the greenery looks like it has
disappeared.
You can then
either mix the noodles to the vegetables or serve them on the side.
Enjoy!
Your VegHog
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