Smoked tofu stirfry
July 3, 2017
: 4
: 15 min
: 30 min
: 45 min
: easy
This is our 'go to' meal on a Friday evening after a busy week's work. It is quite relaxing to chop all the veggies/tofu and just slowly wind down... and sip on a glass of Barossa Shiraz which compliments this dish perfectly.
Ingredients
- 250 grams of smoked tofu
- 1 red capsicum
- kale (about 4 large leaves)
- a bag of spinach
- 4 large cloves of crushed garlic
- grated fresh ginger (about 5cm)
- 1 onion - roughly chopped
- 1 can broad beans
- handful of cashew nuts
- 2 red chillis - sliced with seeds in (use 1 if your chilli tolerance is quite low)
- 4 TB soy sauce
- 1 egg
- 1 TB honey
- sesame oil
- 2 TB ghee
Directions
- Step 1 Prepare all the vegetables and tofu by slicing, grating, crushing etc.
- Step 2 Heat ghee in the wok until very hot and then add the onion, garlic, ginger, chills and kale.
- Step 3 Stir constantly so as not to burn the garlic and then add the tofu & red capsicum.
- Step 4 Stir fry for approx 10 minutes and then make a hole in the centre of the wok and break the egg into it.
- Step 5 Let it set for a few seconds then mix into the vegetables and tofu.
- Step 6 Add soy sauce, sesame oil, cashews, honey and broad beans – stirring constantly.
- Step 7 After about 20 minutes turn off the heat, sprinkle the spinach on top, allowing it to wilt slowly.
- Step 8 Serve with noodles, rice or on it’s own – enjoy!