Healthy vegetarian asian food is hard to find in India – everything is either made with fried potatoes or fried tofu and/or drenched in oil and overly spicy. I’m not a big fan of any of those attributes so I came up with this quick and easy recipe for stir-fried tofu and vegetables. Pair it with an Asian-inspired salad for a well-balanced meal!
- 200g tofu, cut into pieces
- 1 cup cauliflower, cut into pieces, parboiled
- 1 cup broccoli, cut into pieces, parboiled
- For the stir-fry sauce:
- 2 tbsp almond or peanut butter
- 2 heaped tsp chili oil
- 1 tsp garlic, finely chopped
- 1-2 tsp honey, depending on how spicy you like your food
- 2 tsp soy sauce
- Squeeze the excess water from your tofu using a few pieces of kitchen roll or by placing a heavy kitchen object on top of it for 10-15 minutes.
- Drain the water and cut the tofu into ½ inch pieces. Toss in a 1 tsp of olive oil to prevent it from sticking to the pan.
- Bake for 15 minutes at 180C, flipping the pieces in between to ensure even cooking.
- Let cool and marinate the tofu in 1-2 tsp of the stir-fry sauce for at least 30 minutes.
- When you are ready to eat your meal, toss the parboiled vegetables, tofu and remaining sauce in a pan until cooked, approx. 5-7 minutes.
- Serve with brown rice.
Notes: I chose cauliflower and broccoli but feel free to swap in other vegetables for these ones. I think the recipe will work well with mushrooms, red and yellow peppers, water chestnuts or asparagus. A scrambled egg might work well too! I would love to hear about the adaptations you try in the comments section below.
If you don’t have almond or peanut butter at home, it’s easy to make your own. Read about it here.
If you don’t have a readymade chili oil that you like, follow the link for my recipe in this post.