Tofu, Kale and Asparagus Stir Fry

Firstly, press the tofu by wrapping it in kitchen roll and a teatowel, then placing it under a weighed down chopping board.  Leave for 30 minutes, then unwrap and place in a marinade and refrigerate for at least an hour.  For a tasty Tofu marinade, add these to a large plastic tupperware box and shake:

  • 4Ts soy sauce
  • 3Ts lemon juice
  • 1Ts sunflower oil
  • 1Ts rice, or apple cider vinegar
  • 1Ts agave or other syrup
  • 1tsp shredded fresh ginger
  • 1tsp lemongrass paste
  • 1tsp minced garlic
  • 2tsp ground coriander
  • 1Ts dried coriander leaf or a small handful of fresh chopped coriander
  • chilli powder to taste
  • salt and pepper

Fry the tofu in a tiny bit of oil, gradually turning up the heat over about 20 minutes, turning each piece to ensure even browning.  When dark brown and crispy, place to one side and stir-fry any vegetables you fancy.  I used these, and withe the tofu and a bag of fresh rice noodles, it made 3-4 servings:

  • a red onion
  • 10 asparagus stalks
  • half a large red pepper
  • 6 large white mushrooms
  • half a big bag of fresh kale
  • handful baby corn

Finely chopped half the onion and sauté with a minced clove of garlic.  leave the remaining half in slices, and stir fry on medium to high heat, with the rest of the vegetables, adding the remaining marinade, a little oil and some more soy sauce.  Cook until the kale is wilted, but the veggies are still crunchy.  Add the noodles and tofu and cook for a further 3 or 4 minutes, then serve.

YUM

  1. givemethatdelicious reblogged this from closetvegan
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  6. brandnewsheep reblogged this from closetvegan and added:
    Nom! Must try that marinade…
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