A stir-fry is a perfect dish if you come home late from uni or work and don’t really feel like cooking, but don’t want to stuff yourself with unhealthy take-out either. It only takes about 15 minutes to prepare, and you can use whatever vegetables you have in your fridge. If you know you’re gonna be late one day, you can even cut up the vegetables in the morning, so all you have to do later is to heat your pan or wok and add your veggies of choice. Broccoli and tofu are by far my favourite stir-fry combination, but feel free to use any other vegetables you like! To make this dish even more yummy, I added a simple yet delicious peanut sauce. The ‘secret ingredient’ of the sauce is dark miso paste, which gives it a great, hearty flavour. The peanut sauce also freezes really well, so I usually prepare twice the amount (i.e. using a whole tin of coconut milk instead of just half of it) and freeze the leftovers.
- 200 g firm tofu
- 500 g broccoli
- 2 spring onions
- 4 tablespoons soy sauce
- 50 g roasted peanuts (unsalted)
- 200 ml coconut milk
- 100 ml water
- 1 tablespoon peanut butter
- 1 teaspoon red curry paste
- 1/2 teaspoon (or to taste) dark miso paste
- 1/2 teaspoon chrushed red pepper flakes
- vegetable oil
- salt to taste
Cut the tofu into cubes, mix with soy sauce and red pepper flakes and place in the fridge for at least an hour.
For the peanut sauce, heat curry paste and peanut butter in a small pot, add peanuts and roast for a few minutes. Deglaze with coconut milk and water and bring to boil. Simmer for about 15 minutes or until the sauce turns creamy. Stir in miso paste and season to taste with salt and curry paste.
Meanwhile, wash and clean vegetables and cut broccoli in florets and spring onions in small ring. Heat some vegetable oil in a large pan or a wok and fry the tofu for about 3 minutes. Remove tofu from the pan, add a little more oil if needed and gently roast the vegetables for about 5 minutes. You may need to add a little water to prevent the vegetables from sticking to the pan. Stir in fried tofu and roast for another couple of minutes. Season to taste with soy sauce and chrushed red pepper flakes. Serve with peanut sauce and basmati rice. This recipe serves to persons.
Note: Miso paste sometimes doesn’t really ‘melt’ well, so I always us a little trick to add miso paste to any dish. If you are using miso for the first time and aren’t sure if you like the taste of it, or if you are unsure of how strong your miso is, you can also use this technique to carefully season your dish. Take a small cup (like a small coffee cup) and add a little liquid from your dish, in this case, about 2 tablespoons peanut sauce. Now add the desired amount of miso paste, and stir well with a teaspoon. You might need to ‘crush’ bigger bits of miso against the side of the cup to mix it with the sauce. Now add about half (or less) of the miso mix to your dish, stir well and check the flavour. Add more of your prepared miso mixture if needed. This way you can perfectly controll the flavour of your dish, and you avoid ending up with miso-lumps in your sauce.