Let’s Stir it Up

Slice through the winter chill – with stir fry and chilli.

It doesn’t have to be HOT, but it does have to be TASTY to cut though the DREICH. (Scroll down for the definition of Dreich and other Scottish words describing the weather.)

I’ve heard tofu described as ‘a blank sponge that soaks up anything you season it with‘. That’s probably why it’s so good in a stir fry resulting here, in a Vegan stir fry whether you’re Vegan, Vegetarian or neither.

You can go straight to the recipe if you wish – HERE – but, we have some interesting, helpful tips to make the job easier still, yet tastier still.

Preparing the Tofu

It is advisable to press the tofu for a stir fry to get all the liquid out, so that the tofu will cook with a nice crispy finish. Make sure you use extra firm tofu for the crispiest results.How to press tofu

Wrap the tofu in paper towels or a clean kitchen cloth; place it on a plate; then put a heavy object like a skillet, cast iron pan, and tins or jars on top; apply pressure; let it sit for at least 30 minutes to drain excess moisture. Then cut it into cubes.

Heat a wok or high sided frying pan with a little sesame seed oil and cook the tofu in batches. Fry each side of the tofu cubes until golden brown. Then set them aside.Prepare, slice, chop the vegetables you are going to add to the stir fry and cook them off in the wok. ( Some larger or stalked veg (broccoli) should be parboiled first to soften them before they join the other veg in the wok.)

Add a little soy sauce and drizzle of honey, stirring constantly.TOP TIP: Now add the rice using one of those microwavable bags, but frying  the rice rather than blasting it. Stir the contents into the vegetables. It only takes 2 minutes to cook – to perfection.Return the tofu to the wok, cover with a few shakes of our zesty Sweet Chilli Sauce, heat through for the final minute, and serve.

We asked our Food Lovers what their favourite Stokes’ chilli sauces are, and took the top three to wrap in our Chilli Tasting Collection.

It makes a great gift for anyone who likes things a little on the hot side

Here’s what you get!

Habanero Hot SauceHot, fermented Habanero chillies balance intense depth with a subtle fruity finish, this is a 2 Star Great Taste Award Winner.

Sweet Chilli SauceMade with red chillies and red peppers our Sweet Chilli Sauce overflows with the vitality of the orient.

Chilli KetchupA twist on the best – savour the rich tomato taste and then feel the heat of the spices kicking in. Spice up your shepherd’s pie, sweet potato wedges, fish cakes…

All ThreeAll three are available in this unique collection – our Chilli Tasting Collection – just £18 (plus P&P).

Scotland and it’s weather.

Dreich is a popular word in Scotland, and was the favourite in a 2019 poll by the Scottish Book Trust. The word can be used to describe a wide range of weather conditions, including bleak, depressing, and dreary.

Here are some other Scottish words for bad weather:Snell: When it’s so cold that it feels like needles are piercing your skin

Dreep: Light but steady rainfall

Grulie: Unsettled weather that’s hard to predict

Fret: A damp, chilly mist that comes from the sea

Mochie: A feeling of clamminess and oppression, often experienced on damp, humid days

Drookit: When you’re so soaked from rain that you could wring out your socks

Jeelit: To feel as cold as iceSump: A sudden, heavy burst of rainfall, like a waterfall

Mingin’: A general term for poor weather, unpleasant food, or other things that are not very nice.