Nigel Slater’s Marinated Tofu Stir Fry
Ingredients
350g Biona Tofu, drained
1 red chilli, de-seeded and chopped
2 cloves garlic, chopped
100g chestnut mushrooms, sliced
150g whole sugar snap peas
200g pak choy, chopped
Dash of Biona Tamari Soya Sauce
6 tbsp Biona Extra Virgin Olive Oil
Method
Place the tofu onto kitchen paper and pat dry to remove all excess liquid. Cut into large bite-sized cubes and place in a mixing bowl. Add the oil, red chilli and garlic, and set aside for 30 minutes to marinate.
Place the rice in a saucepan with 350ml water, bring to the boil and simmer for 10 minutes.
Meanwhile, place a frying pan on a high heat and pour in the marinade, leaving the tofu behind.
Add the mushrooms and fry until golden and tender. Add the sugar snap peas, then the pak choy. Stir and fry for around 5 minutes or until the greens have wilted slightly and the peas are crisp
Add a splash of tamari soya sauce and cook for another 2 minutes before distributing into two bowls.
Return the wok to the heat, then add the cubes of tofu and fry for 3 minutes until golden on each side. Cooking the tofu separately will reduce crumbling and ensure it doesn’t break apart too much.
Add the tofu to the stir-fried vegetables and serve with the basmati rice. An easy mid-week meal that’s plant-based and full of flavour!
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