Vegan Sweet Chilli Tofu
A Stokes recipe by our Resident Chef
- Serves 4
- 15 Minutes
- Vegan
What you'll need
From your local shop
- 450g Tofoo Co. Naked Tofu
- 200g Purple Sprouting Broccoli
- 20g Chopped Fresh Coriander
- 100g Sliced Shitake Mushrooms
- Olive Oil
A great, quick midweek supper! We often use a bowl of microwave rice so you can have a tasty vegan meal in less than 15 minutes. TOP TIP: If you are using a pack of microwave rice, try frying it instead – the grains dry and separate better. Pop a teaspoon of cumin seeds in a wok, heat them dry to release the oils, then add a teeny drop of oil. Fry the rice for 2 minutes and serve – you’ll be delighted you tried it.
Method
- Bring a medium saucepan of water to the boil, add a pinch of salt and cook the broccoli until tender. Remove from the heat, run under cold water until cool and drain the water.
- Drain the Tofu and cut into even size dice (about 1cm square).
- Heat a large frying pan, add a dash of olive oil and fry the tofu pieces until golden. Add the shitake mushrooms and the broccoli and cook for a few minutes.
- Add a few good glugs of Stokes Sweet Chilli Sauce to coat the tofu pieces and add a sprinkling of chopped coriander.
- Mix well and serve immediately with boiled rice.
- As always, enjoy!
