Description
A simple, flexible veggie stirfry that comes together in one pan and still feels a bit special. The mix of toasted pecans, sweet sultanas, and savoury tofu just works, even if it sounds a little unexpected.
Ingredients
Units
Scale
Adjust to taste, but these are good starting points
- 2 cups of robot peppers, sliced
- 2 cups mushrooms, sliced
- 1 large red onion, sliced
- 1 1/2 cups baby carrots, halved if large
- 2 cups Brussel sprouts, trimmed and halved
- 1 tin baby corn, drained
- 1 1/2 cups snap peas
- 0.8 lb (approximately) =1 x 350 g extra firm tofu, pressed and cubed
- 1/2 cup pecan nuts
- 1/3 cup sultanas
- 3 to 5 tbsp VOO (virgin olive oil)
Spices and seasoning
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp dried rosemary
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 to 3 tbsp soy sauce
Instructions
- Press the 350 g extra firm tofu for about 10 to 15 minutes to remove excess moisture, then cut into cubes.
- Slice all veggies before you start cooking to make it easier.
- Heat 2 tbsp VOO in a large wok over medium-high heat.
- Add the 1 1/2 cups of baby carrots and 2 cups of Brussels sprouts.
- Stirfry for about 6 to 8 minutes until just tender but still with a bite.
- Don’t overcrowd the pan, or they’ll steam instead of fry.
- Add the sliced red onion, mushrooms, robot peppers, snap peas, and finally the drained baby corn.
- Add another 1 to 2 tbsp VOO as needed.
- Sprinkle in the 1 tsp thyme, 1 tsp origanum, 1/2 tsp rosemary, salt, and black pepper as you go.
- Stir often and keep everything moving so nothing burns.
- Cook the vegetables until they’re just done but still slightly firm.
- If the pan gets dry, add a small splash of water or a bit more oil. Taste and adjust the seasoning now.
- Transfer the cooked veggies to a serving dish and cover loosely to keep warm.
- In the same pan, add the 1/2 cup pecan nuts and 1/3 cup sultanas.
- Toast over medium heat for 2 to 3 minutes until the pecans smell nutty and the sultanas plump slightly. Remove and add to the veggies.
- Add 1 tbsp VOO to the pan.
- Place the cubed tofu in a single layer and let it sit for a couple of minutes before turning so it browns nicely.
- Fry until golden on most sides, about 6 to 8 minutes total.
- Pour over 2 to 3 tbsp soy sauce and toss the tofu to coat.
- Let it cook another minute so it absorbs the flavour.
- Add the tofu to the veggie mix, toss gently, taste once more, and adjust salt or soy sauce if needed.
- Serve right away while everything is still hot.
Notes
Created, prepared, tried, and tested Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
