This was a day of 'firsts' for me - I cooked tofu for the first time, and I also cooked myself some lunch for the first time (I usually have a toasted cheese sandwich, but I don't think that counts as cooking!).
I used a Sophie Dahl recipe - Lily's stir fry with tofu - as a guide.
Heat sesame oil or other stir-fry type oil in a large pan or wok. Add shredded cabbage and onion and fry for a few minutes. I find sesame oil a bit pongy, and I have since used peanut oil with good results - maybe the dish loses a little flavour but I prefer the low-smell option.
Add chopped tofu, then a splash of soy sauce, another splash of mirin or apple cider vinegar...
...some grated carrot and some green veg - I didn't have any other vegies, so I used parsley instead.
I really enjoyed this - so tasty and quite filling too. It had never occurred to me to make a stir-fry without rice or noodles. A really quick and easy lunch.
Original recipe, serves 2...
2 tbsp sesame oil/peanut oil
1 cup shredded cabbage
1/2 cup chopped onion
150 g firm tofu, cubed
1 tbsp tamari or soy sauce
1 tsp mirin or apple cider vinegar
1 cup coarsely grated carrot
i cup coarsely grated zucchini
1 cup snow peas or bean sprouts
1 tbsp sesame seds
handful of chopped coriander
The Lansdowne Hotel, Chippendale
3 hours ago