There is an inevitable amount of Asian influence around our home. My partner being half-Japanese, I have learned to adapt and embrace the cultural influences in all aspects of my life. It is no secret that I adore the Japanese cuisine and love including the Japanese flavours in my every-day meals.
It is also no secret that I love tofu and can eat it on its own, in salads, soups, marinated, stir-fried, in all forms possible. There is nothing new about a quick vegetable stir-fry, but it is the marinade in this dish that should soften the hardest tofu-sceptics out there. This will no doubt be my new favourite and I have yet again one more delicious way to enjoy tofu.
You can use any seasonal veggies you happen to have. Try adding snow peas, shallots, green garlic, even nuts. If you're a chilli lover, add some fresh chilli in the mix too.
Marinated tofu with seasonal vegetables
(Recipe adapted from Clean Start by Terry Walters)
350g extra-firm tofu (non-GMO), cut into small cubes
1 tablespoon 'white' miso
knob of fresh ginger, grated
2 tablespoons sesame seeds
2 tablespoons brown rice vinegar
1 tablespoon maple syrup
1/4 cup water
1 tablespoon olive oil
1 red onion, thinly sliced
3 small carrots, julienned
1 broccoli, florets halved and stem julienned
1 red capsicum/pepper, thinly sliced
1 tablespoon tamari
sesame oil, to taste
2. Heat the olive oil in a frying pan or wok. Add the onion slices and sautee for one minute. Add the carrots and the broccoli stems and sautee for a further couple of minutes. Remove from the pan and set aside.
3. Next add the capsicum, along with the broccoli florets onto the pan. Cook for a couple of minutes, they needn't be soft, just slightly tender and crunchy. Add the carrots, broccoli stem and onion back into the pan. Season with tamari and sesame oil. Stir well, then remove from the heat and set aside.
4. Finally add the tofu, along with the marinade onto the pan. Fry for a few minutes turning the tofu to ensure even coating.
5. Serve the marinated tofu with the vegetables.