Tofu, a vegan staple that once baffled me and that I thought was bland and had a funny texture. Now a staple that I always have in my fridge and even make my own fresh tofu at home regularly.
I first recall trying tofu at a Chinese restaurant almost ten years ago as a vegetarian. I wasn’t keen on the jelly like texture which is so classic of deep fried silken tofu in Chinese cooking. I gave tofu more time when I became vegan but it was mostly an ingredient in baking or sauces or to make vegan quiches, not to eat as a protein in a main meal as the star itself.
It’s only in the last couple of years that this changed, I learned how to treat tofu properly, to press it, use firm tofu for this use and to add loads of flavour. Now, we love it and my fiance who has now been a vegetarian for almost a year (on boxing day!) loved it from the first try and now asks for it for dinner!
This recipe celebrates the beauty of stir fried firm tofu with a sauce based on ketchup and sriracha which makes it slightly sweet and sour and full of flavour.
This recipe boasts an amazing nutritional profile, very high in calcium (44% RDA per serving), high in dietary fiber, high in iron (22% RDA per serving), very high in manganese, high in magnesium, high in phosphorus, high in potassium, high in selenium, very high in vitamin A (192% RDA per serving), very high in vitamin B6 and very high in vitamin C (166% RDA per serving). All that for just 145 calories per serving and a whole lot of yum!
Adapted from Ketchup
Ingredients: Serves 4
- 400g/14oz firm tofu (drained, pressed and patted dry)
- 1/2 tsp paprika
- 1/2 tsp salt
- 1 tbsp cornflour (corn starch)
- 2 peppers
- 1 onion
- 1 head of Chinese cabbage (or other greens), shredded thinly
- 1/4 cup water
- 1/4 cup soy sauce (or tamari for gluten free option)
- 1 tbsp arrowroot (or tapioca or corn starch)
- 1 tbsp Sriracha
- 1-2 tbsp tomato ketchup (ensure gluten free if necessary)
- 2 tbsps chopped garlic
- 1/2 tbsp ginger
- 1/2 tsp chilli flakes
- Heat a non stick pan (a cast iron or wok is a good choice) over a medium heat. Add a spritz of cooking spray or a teaspoon of oil then add the tofu. Sprinkle over the paprika, salt and cornflour and toss well to coat all the tofu. Fry until golden crusted, turning to cook each side. Remove and drain on paper towels.
- In the same pan, stir fry the peppers, onions and greens over a high heat until lightly coloured but still crisp then set aside with the tofu.
- In a jug, mix together the water, soy sauce, arrowroot, sriracha and tomato ketchup.
- Add the ginger, garlic and red pepper flakes to the pan followed by the liquid mixture, cook until the sauce thickens then add the tofu and vegetables and toss and stir to coat.
- Serve with extra sriracha and noodles or rice.