Prep & Cooking Time: 60-70 mins (*Dependent upon skill, tofu prep and/or the number of kitchen helpers!)
Type: Main meal
Tools: Sharp knife, chopping board, colander, baking tray, silicone mat, measuring jug, fork, frying spatula, wok (or non-stick frying pan), chopsticks (for those extra keen!).
Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C, E,& K, carbohydrate, protein, fibre, calcium, iron, magnesium, potassium, zinc and per serving is low in saturated fats!
Stir-fry recipes can be a quick and nutritious go-to meal for even the most basic of cook and this one is so versatile and very easy to prepare! Lover of shiitake mushrooms? We are! Tender mushrooms, delicate bok choi, crisp bell pepper and a blend of great oriental flavours all served over a bed of delicious GF pasta; yes, this recipe turned into a lovely little vegan dish indeed!
One thing to note is that you have some time to spare, you can always marinade your tofu (once you have pressed & drained it!) in some oil, soya sauce and ginger (puree, fresh or powder!) for 4hrs-overnight before you cook it! This will drastically help to improve its overall flavour. 🙂
Quick Foodie Fact:
- Bok Choi is also referred to as ‘Chinese white cabbage’!
Happy cooking everyone!
Open and drain the tofu. Place it between two heavy chopping boards for about 30 mins to remove any excess water.
In the meantime, heat the oven to 200°C/400°F. Line a baking tray with a silicone mat or parchment paper; spray it with some low-fat cooking oil.
Wash, remove the core, deseed and then thinly slice the bell pepper. Wash, dry, trim the ends and then chop the bok choi into thick strips. Rinse, pat dry and coarsely slice the mushrooms.
Meanwhile, drain the tofu. Pat it dry with some kitchen paper and then chop it into bite-sized pieces. Place it onto the baking tray. Lightly spray it with some low-fat cooking oil. Place the tray onto the middle oven shelf. Bake for 30-35 mins, or until lightly browned. Remove.
In the meantime, prepare the pasta according to the packet instructions. Drain.
Meanwhile, place the corn flour and water into a measuring cup. Whisk together until the flour has dissolved. Add the tamari and tabasco sauce, sesame oil, ginger, garlic and onion. Whisk until combined.
- Meanwhile, heat a large, non-stick wok or frying pan over a medium-high setting. Spray some low-fat cooking oil. Add the bell pepper. Gently stir-fry for 2 mins. Add the bok choi. Stir-fry for a further 4 mins. Transfer the mixture onto a plate.
- Spray a little more cooking oil. Add the mushrooms. Stir-fry for a further 2 mins, or until tender.
Meanwhile, remove the tofu from the oven (if you haven’t already). Place the baking tray onto a cooling rack.
- Place the bok choi mixture and the tofu into the wok.
- Add the cooked pasta.
- Stir in the tamari sauce mixture.
- Gently stir-fry the mixture for about 20-30 seconds; the sauce will thicken very quickly!
Transfer the stir-fry mixture into a lipped serving plate or large bowl. Garnish with sesame seeds (if applicable) and serve!
- If you are pressed for time, prepare the tofu one day in advance; just refrigerate it in an air tight container. NB: There are also alternative ways to press tofu.
- Use a low-sodium soya sauce or reduce the quantity if you need/prefer less salt.
- Break the spaghetti into half before cooking if smaller pasta is desired.
- Instead of pasta, try using rice noodles or serve the stir-fry on a bed of wholemeal or brown basmati rice instead!
- Swap the tofu for some tempeh, nuts, seeds or beans.
- Arrowroot powder or potato starch can be used instead of corn flour to thicken the sauce.
- Swap the shiitake mushrooms for porcini or whatever takes your fancy!
Recipe adapted from: VegetarianTimes.com
What type of vegan stir-fry recipes do you enjoy?