Wagamama is one of my favourite restaurants around (well, except for The Gate, maybe…!) Every time I go for a meal with one of my friends I suggest it, as the vegetarian and vegan options are great, and the food always tastes amazing. So when I saw the Wagamama cook book whilst I was browsing Waterstones, I had to get it and try out the recipes for myself!
My first attempt – unfortunately, whilst my friends were there to taste it – was truly awful, as stir-frying can take a little bit of technique and getting used to, and it can be quite easy to ruin! This, my second attempt, however was lovely, and is now one of my go-to meals for whenever I have tofu in the house.
Once you’ve got the knack of it, it’s actually relatively easy to cook up, and it’s a great recipe to have on hand for when you have people over, or just fancy treating yourself… I hope you like it as much as I did!
P.S. It’s almost my favourite time of year, Autumn. Watch this space for excessive amounts of pumpkin-flavoured recipes and let me know in the comments below any of your favourite Autumnal treats :)
75g of brown rice
Two tablespoons of vegetable oil
Seven button mushrooms, quartered
Seven two-centimetre cubes of firm tofu
Half a red pepper, sliced (it says to use baby sweetcorn in the cook book, but I don’t really like it!)
Half a courgette, sliced
Small handful of sugar snap peas
Two spring onions, trimmed and cut into small slices
Half a teaspoon of salt
One tablespoon of light soy sauce
- Cook the rice in boiling water for 20 minutes until tender.
- Meanwhile, heat a wok over medium heat for one to two minutes until completely hot, and add the vegetable oil. Add the mushrooms and stir fry for two minutes.
- Add the tofu and continue to stir fry for a further three minutes.
- Add the sweetcorn, sugar snap peas and spring onions and stir fry over a medium heat until all the ingredients are cooked through.
- Add the rice, season with salt and soy sauce and stir fry for a further two minutes. Transfer the stir fry into a bowl and serve!