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Ginger & Chilli Tofu

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5
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Fire up the wok for an Asian-inspired vegan dish.

Ingredients

  • 150g (5oz) plain tofu, cubed
  • 1cm (½ in) piece fresh root ginger, peeled and finely chopped
  • 1 garlic clove, chopped
  • ¼ hot red chilli, chopped
  • 4 tbsp stock
  • 2 tbsp chopped coriander
  • ¼ tsp ground cumin
  • ¼ tsp ground turmeric
  • 2 tbsp water
  • ½ yellow pepper, deseeded and thinly sliced
  • ½ green pepper, deseeded and thinly sliced
  • 2 spring onions, sliced
  • 80g (3oz) pak choi, roughly shredded
  • 2 tsp light soy sauce

Method

  1. Heat the tofu under a hot grill until lightly browned on both sides, or cook on a ridged, cast-iron grill pan. Set aside and keep warm.
  2. Add the ginger, garlic and chilli with half the stock to a pan and cook over a low heat for 4-5 minutes, until softened.
  3. Add the coriander, cumin and turmeric, and cook for 2 minutes, then add the water and simmer gently for 2 minutes.
  4. Add the grilled tofu cubes and simmer for a further 10 minutes.
  5. Meanwhile, heat the remaining stock in a wok or deep frying pan.
  6. Add the peppers and spring onions and stir-fry for 3-4 minutes, then add the shredded pak choi and stir-fry for 1-2 minutes, until wilted.
  7. Season with the soy sauce. Serve the tofu immediately with the stir-fried vegetables.
  8. Tip: You could use Quorn pieces as an alternative to tofu.

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