Crispy Sweet Chilli Tofu Stir Fry

Crispy Sweet Chilli Tofu Stir Fry

Posted by on Sep 26, 2018 in Oriental, Vegan Recipes
One Comment

Crispy Sweet Chilli Tofu Stir Fry
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This sweet chilli tofu stir fry is simple to make and packed with flavour, it's my new favourite! The good thing about tofu is that it doesn't take much effort to turn an otherwise bland ingredient into something amazing. The cornflour coating gives the tofu its incredible crispy texture.
Servings Prep Time
2 people 10 mins
Cook Time
15 mins
Servings Prep Time
2 people 10 mins
Cook Time
15 mins
Crispy Sweet Chilli Tofu Stir Fry
Print Recipe
This sweet chilli tofu stir fry is simple to make and packed with flavour, it's my new favourite! The good thing about tofu is that it doesn't take much effort to turn an otherwise bland ingredient into something amazing. The cornflour coating gives the tofu its incredible crispy texture.
Servings Prep Time
2 people 10 mins
Cook Time
15 mins
Servings Prep Time
2 people 10 mins
Cook Time
15 mins
Ingredients
Servings: people
Instructions
  1. Slice the tofu and set aside. Combine the cornflour, cayenne pepper and salt in a bowl and mix together. Coat the tofu pieces with the mixture and shallow fry for 8-10 minutes or until golden. Set aside.
  2. In a large pan, fry the vegetables in a little oil with a Tbsp soy sauce for 2-3 minutes. Add the noodles and fry for a further minute. Add the sweet chilli sauce, sugar, vinegar and the rest of the soy sauce and mix together well. Simmer for 2-3 minutes until the sugar has dissolved and the sauce has thickened.
  3. Toss the tofu pieces in the pan for a few seconds and serve immediately. Sprinkle some sliced spring onions and red chilli flakes over the top.

Thai Massaman Curry

Posted by on Aug 25, 2018 in Oriental, Vegan Recipes
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Thai Massaman Curry
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This Massaman curry is made with coconut milk as is tradition, with peanut butter to add to the creaminess. It's so moreish it's difficult not to serve yourself a meal for 2 for 1! There's nothing complicated about this recipe; most if it is just combining everything together in a pot. I've used sweet potato, aubergine, green beans from the garden and button mushrooms, but the choice of veg is up to you! Broccoli goes very well with this recipe if you want to sub the green beans.
Servings Prep Time
4 people 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20-25 minutes
Thai Massaman Curry
Print Recipe
This Massaman curry is made with coconut milk as is tradition, with peanut butter to add to the creaminess. It's so moreish it's difficult not to serve yourself a meal for 2 for 1! There's nothing complicated about this recipe; most if it is just combining everything together in a pot. I've used sweet potato, aubergine, green beans from the garden and button mushrooms, but the choice of veg is up to you! Broccoli goes very well with this recipe if you want to sub the green beans.
Servings Prep Time
4 people 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20-25 minutes
Ingredients
Main Ingredients
Garnish
Servings: people
Instructions
  1. Cut all the vegetables ready to cook. Add the curry paste to a large pot and add a splash of coconut milk. Cook for paste for 2-3 minutes. If you're cooking your rice from raw, add to another pot and cook according to the package instructions.
  2. Add the rest of the coconut milk and soy sauce and stir together well. Add the sweet potato, aubergine, mushrooms and green beans. Simmer for 20 minutes.
  3. Microwave the rice. Add the peanut butter and sugar to the curry and mix well. Season with salt and pepper to taste.
  4. Serve over rice with crushed peanuts, coriander and lime wedges. Enjoy and come back for seconds!