WHAT TO EAT TONIGHT

Teriyaki tofu stir-fry

A quick and easy midweek meal, which works for anyone doing Veganuary, too

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A quick and easy midweek meal, which works for anyone doing Veganuary, too

Posted

  • Serves 2
  • Preparation time 12 minutes
  • Cooking time 8 minutes
  • 1 tbsp rapeseed oil
  • 200g firm tofu
  • 3 tbsp teriyaki sauce
  • 1 red pepper, deseeded and cut into thin strips
  • 4 spring onions, cut into thin strips
  • 250g long-grain or basmati rice
  1. Place the tofu between two pieces of kitchen paper and put a chopping board or heavy weight on top. Leave for at least 10 minutes, to remove excess water, then cut into bite-sized cubes.
  2. Put the cubes in a bowl and gently stir in one tablespoon of the teriyaki sauce until the tofu is coated.
  3. Heat one tablespoon of rapeseed oil in a wok or frying pan over a high heat and add the tofu. Reduce the heat slightly and cook for three to four minutes, turning occasionally, until lightly browned on all sides.
  4. Add the pepper and most of the spring onions, reserving a few for garnish. Cook for two to three minutes until softened, then stir in the remaining teriyaki sauce. Stir to coat, then remove from the heat.
  5. Meanwhile, cook the rice according to the packet instructions. Divide between two plates and serve the stir-fry on top, garnished with the reserved spring onions. Serve with noodles, if you prefer.

Recipe extracted from Veganeasy!

Recipe extracted from Veganeasy!

by Denise Smart

Published by Ebury Publishing

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Tagged in:
Vegan
stir fry

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