RECIPES

Stir-fry vegetables with grilled marinated tofu

Especially important with stir-frying is to get you ingredients prepared first. As once you have the wok hot it goes very fast!

Take a selection from your vegetable box for example

Ingredients
(serves 4-5)

• cabbage - finely sliced
• 6-8 small mushrooms - sliced
• 1 pepper - sliced in pieces
• 2 carrots - sliced diagonally as thinly as possible
• 8-10 beans - cut pieces
• 1 courgette - cut into batons
• 1/3rd bunch coriander - washed and chopped
• 1 glass wine or stock
• 200 grams tofu
• A little olive oil for frying the tofu and stir-fry
• Wok or large frying pan

For the marinade:

• 2 dessertspoons each olive oil and tamari
• a squeeze of lemon

Method

• Cut the tofu in decent slices then with a little oil in the pan, fry until golden and crispy, lay into the marinade and keep warm.
• Prepare the vegetables; finely slice cabbage, carrots in thin strips, the peppers, courgette, mushrooms and beans in larger pieces.
• Heat the wok with a little oil then just before it starts to smoke, put in the carrots giving them a stir before adding the rest of the vegetables.
• Using a large spoon, or with flick of the wrist, keep the vegetables moving for a further 2-3 minutes.
• Finish the stir-fry by adding the wine, the effect of it hitting the hot pan gives a final burst of steam to tenderise the vegetables.
• Add the coriander or other herbs and stir through, also adding any remaining tofu marinade.

Ready to serve on a bed of noodles laced with black bean sauce, the tofu arranged decoratively on top with a sprig of coriander to finish off the dish.

Leftovers:

Could be with a little dressing, as a salad to add to lunch the next day.