Happy Chinese New Year!
It is the Year of the Pig which according to ancient traditions means that it will be a calm and restorative year ahead for most of us. This is due to the symbolic referencing of the pig in Chinese beliefs as they are known for being the most laid back of all the zodiac signs since they were the last to arrive at the party across the river. Each zodiac animal holds different prospects for the year, such as the Rooster (my symbol!) which advises that I ought to “focus on the shining sun and enjoy the moments of leisure that life can bring”.
Find out about what could lie ahead for you in 2019 on this detailed website here
So to celebrate this incredible culture and traditions, as well as show my love for Chinese cuisine, I have put together a new recipe of Tofu in Garlic Sauce. In order for this to be in line with one of my main intentions for the year, I have made this recipe gluten-free and vegan! It is a dish that has a pinch of that glorious essence that comes with authentic cooking, but with a touch of homeliness added to it.
There may be a lot of ingredients for this recipe, but do not let that put you off because the method is straight forward and can be completed in under 45 minutes.
For the Tofu Stir Fry
- 140g cubed tofu extra firm*
- 3 spring onions (white and green parts separated)
- 120g stem broccoli
- 80g carrots
- 80g mushrooms
- 1 tablespoon of cooking oil
Additional veg can be added such as bean sprouts, baby corn & mangetout.
*If you can’t find extra firm tofu, do not worry. You will need to drain and gently press the tofu under a cloth for around 10-20 minutes so that it forms a more solid structure.
For the Sauce
- 80ml tamari or soya sauce
- 1 1/2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 2 1/2 tablespoons water
- 4 cloves of garlic
- 1 tablespoon cornflour
- 1 teaspoon ground or fresh ginger
- 1 teaspoon toasted sesame oil
- Start with making the sauce mixture in a small bowl. Add in all the ingredients together and whisk until it forms a smooth and slightly thick texture (which is created by the cornflour)
- Chop up the carrots on a diagonal angle to get the desired shape, peel and slices the mushrooms up, and chop up the broccoli so that the storks are not too long to go in the frying pan to stir fry.
- Cover the base of a large frying pan with the cooking oil and then place over a low/medium heat for half a minute before placing the tofu cubes in evenly spread out.
- Cook the tofu for around 8-10 minutes turning the cubes over onto multiple sides so that they go a light golden brown.
- Once the cubes are cooked well, place on a dish and leave to one side.
- Turning the heat high, add in the carrots, broccoli and the white spring onions and fry for 1-2minutes.
- Now add in the tofu and mushrooms and continue to stir for a further minute.
- Pour over the sauce mixture and stir well so it is evenly distributed.
- Remove from heat, separate into portions and then sprinkle over the green spring onion to serve.
Best with either jasmine or basmati rice and sprinkled with sesame seeds.
If you give this or any of my other recipes a go, please head over to Instagram and share your creations with me tagging in @thegrowingbutterfly