Made in minutes, this stir fry is everything I love in a dish. It’s spicy, salty, sour and just a little bit sweet.
If you’re a newbie to cooking (and eating) tofu at home, then this recipe is for you.
All you have to do is throw a wok on the stove to get nice and hot before whacking in some pieces of firm tofu and whatever veggies you like – zucchini and capsicum being firm favourites in my kitchen. Give them a couple of minutes in the pan before throwing in the sauce ingredients. The curry powder and chilli flakes work wonders here in ensuring a spicy deliciousness and the inclusion of the fish sauce gives it such a depth of flavour, you’ll think you bought this from a takeaway shop.
Serve it up with some steamed rice or noodles or take a leaf out of my book and choose this broccoli + walnut coleslaw instead. I cannot tell you how well it pairs with the creamy slaw. I don’t know about you but I just can’t get enough.
spicy stir fried tofu + veggies
Have your ingredients out ready as we’re going to be cooking quickly, over a high heat here. Feel free to make it as spicy as you like – I like it to blow my head off.
Serves 2
300 grams of firm tofu, cut into rectangles (150 grams per person)
1-2 zucchinis, cut into rounds
Half a red capsicum, roughly chopped
1/2 a teaspoon of minced garlic
A good sprinkling of curry powder (I like it really spicy)
A good sprinkling of chilli flakes (to taste)
A splash of soy sauce
A dash of white vinegar
A drizzle of maple syrup (or honey)
A splash or two of fish sauce
A tiny dash of sesame oil (be careful, this stuff is strong)
A splash of water
Salt and freshly cracked pepper
A dash of olive oil
Optional extras: sesame seeds, minced ginger, fresh coriander and sliced spring onions. You can also substitute the veggies chosen above with whatever you have handy. Think, roughly chopped kale, sliced carrots, bok choy, tinned corn, Spanish onion, broccoli, broccolini, squash, white cabbage or button mushrooms.
- Heat a large non stick fry pan or wok on the stove and throw in a dash of olive oil. Whack in the tofu, zucchini and capsicum and season with salt and pepper. Cook, whilst stirring it around over a high heat so the tofu and veggies become nicely charred on the outside.
- Now, working quickly here, throw in your garlic, curry powder, chilli flakes, soy sauce, vinegar, maple syrup, fish sauce and sesame oil and continue to cook, adding a splash of water to loosen it all up if needed.
- Serve immediately, piping hot.
If you make this stir fry I’d love to know what you think. Please feel free to comment below and don’t forget to tell your friends about Lo’s Kitchen. xx
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