Tuesday, 26 June 2012

Sweet and Tangy Tofu Stir-Fry

Stir-fry's are awesome. That is a fact. Anyone who disagrees simply hasn't tasted one of my stir-fries. There, that's my bragging, now here's the recipe.

All my stir-fries (and all good ones I think) have a base of soy sauce, vinegar and sugar. This makes them salty, tangy, and sweet. The best.

I'm sorry, I don't measure, so I'll try give you a bit of an idea how much of each ingredient I used, but it's really up to your taste buds, just keep tasting as you go  :)


garlic, ginger, onion, mushrooms, brocolli, carrots, lemon
soy sauce, vinegar
herbs of your choice, brown sugar, salt, cornflour, chilli
tofu, cashews

1. Dice up some garlic (I used 4 cloves) and roughly chop up an onion. (Also grate up some ginger unless your using jarred stuff like me).

2. In a pan put approx a cup of water, 1/4 cup of white vinegar, 1/4 cup of brown sugar, the garlic, ginger (1Tbsp), and the onion.

3. Add some herbs (I used sweet thai basil, mint, and coriander) and chilli (flakes/ground/fresh), and cook until it reduces down quite a bit and starts to get sticky.

4. Add about 1/3 cup soy sauce, 3/4 cup of water, and the veges you want to use (I used brocolli, carrots, and mushrooms). Cook until the veges are tender and the sauce has reduced down again.

5. While the veges are cooking, cut up some firm tofu into approx 1cm cubes. Put them in a plastic bag with some cornflour and salt. Toss to cover. Fry in a pan on high heat with a decent amount of oil until browned.

6. When the veges are nearly ready add in the tofu and some lemon juice, cook until combined and the tofu has taken on some of the flavour of the sauce.

7. Serve on white rice with cashews sprinkled over it. Yum!

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