Hello lovely people :)
I got an email the other day inviting me to create a Chinese-inspired recipe for the MyVoucherCodes Chinese New Year campaign and I thought as I have a day off today (a whole day! Can you believe it?!) that I’d make a big fat stir-fry as a celebration lunch for getting through my busy busy busy week.
For the first time in a few weeks I’ve actually made an effort making both breakfast and lunch so far instead of just microwaving something, so I’m a very happy Emily right now! I made this for breakfast: Apple Pie Porridge, and it was delish if you want to try it.
So back to the stir-fry; it was banging. It tasted so good. I’ve missed tofu to be honest, and that’s not something I thought I’d say as tofu can be quite boring. For this recipe though I used smoked tofu and then seasoned the living crap out of it, and it was really nice. Even my sister liked it, and I never thought she would be persuaded to try tofu. You can use any veggies at all, just make sure to slice them thinly and you’re good to go.
P.S. I tried to use the chopsticks, really I did… But I’m far too uncoordinated and gave up half way through in favour of a fork. Sorry guys!
75g of brown rice
One tablespoon of oil
Half a block of smoked firm tofu
Two large handfuls of veggies of your choice (I used bell pepper, spring onion and mangetout)
One crushed clove of garlic
One tablespoon of sesame oil
Half a teaspoon of ginger
One tablespoon of soy sauce
Half a teaspoon of cayenne pepper
- Cook the brown rice in boiling water for 20 minutes (follow the instructions on the bag if it’s different to what I’ve said) until tender.
- Meanwhile, heat the oil in a frying pan and fry the tofu until golden. Set aside in a bowl.
- Throw in the garlic and all of the veggies and fry until golden. Add the spices, soy sauce and sesame oil.
- Add the rice into the veggie mix and stir. Then, add the tofu and fry gently for 2 minutes or so.
- Serve and attempt to eat with chopsticks!