Sticky Miso Aubergine & Black Pepper Tofu Stir Fry The recipe for the aubergin…

Sticky Miso Aubergine & Black Pepper Tofu Stir Fry ๐Ÿ†๐Ÿฅข

The recipe for the aubergine is from pulsesandplants page! Itโ€™s super easy but so tasty. I had mine with a ground black pepper tofu stir fry, rice and a side of stir fried pak choi

๐Ÿ“–For the tofu stir fry (serves 2)…

Ingredients:

(Tofu)
โ€ข200g firm pressed tofu
โ€ข1 tsp of soy sauce
โ€ข2 tbsp cornflour

(Stir fry)
โ€ข1 tbsp vegetable oil
โ€ข1-2 tsp freshly ground black pepper
โ€ข3 garlic cloves
โ€ข1/2 white onion – sliced
โ€ข100g celery stalks – sliced
โ€ข100g green bell pepper – sliced
โ€ข60ml vegetable stock
โ€ข2 tbsp soy sauce
โ€ข1 tbsp apple cider vinegar
โ€ข1 tsp light brown sugar
โ€ข1 tsp corn starch

Method:

(Tofu)
1. Preheat oven to 180ยฐC.
2. Cube the tofu and then drizzle with the soy sauce.
3. Once the soy is absorbed, sprinkle over the cornflour and toss the tofu until evenly coated.
4. Transfer to a lined baking tray and put in the oven for 25 minutes, turning half way.

(Stir fry)
1. While the tofu bakes, heat up the vegetable oil in a wok or large pan, then add the ground black pepper and diced garlic cloves.
2. Once fragrant, add in the onion, celery and green pepper.
3. While they soften on a medium heat, make the sauce by whisking together the vegetable stock, soy sauce, apple cider vinegar, brown sugar and corn starch.
4. Pour the sauce over the vegetables and allow to reduce for 5-10 minutes.
5. Add the cooked tofu to the stir fry and serve ๐Ÿ˜š

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