Thai Style Vegetable Stir Fry with Hoisin Sauce

Ingredients:

For the sauce:
1 tbsp lime juice
1,5 tbsp hoisin sauce
1 tbsp fresh ginger
1/4 tsp red pepper flakes
fresh cilantro, chopped
1/2 tsp honey

For the stir-fry:
1/2 block firm or extra firm tofu
1 red or yellow bell pepper
1 green bell pepper
chopped mushrooms (shiitake is best, but another kind may be used)
olive oil for stir-frying


Preparation:
In a small bowl, whisk together lime juice, hoisin sauce, ginger, red pepper, cilantro and honey until combined and set aside.

In a large skillet, heat a thin layer of olive oil and add tofu, stirring frequently until tofu is golden brown, about 4-6 minutes. Add peppers, mushrooms and sauce, stirring to combine. Stir-fry another 3-5 minutes and serve your Thai vegetable stir-fry hot over rice or noodles if desired.

Caramelised toffee tofu

50 g plain flour
½ tsp cayenne pepper
½ tsp turmeric
½ tsp ground coriander
½ tsp ground ginger
½ tsp curry powder
1 tbsp vegetable oil
100g tofu, sliced into 2 pieces
1 tbsp honey

Method
1. For the caramelised toffee tofu, place the flour and spices into a small bowl and mix together. Dip the tofu slices in the flour mixture.
2. Heat the vegetable oil in a large frying pan over a high heat. Once hot, add the tofu, and fry for three minutes on each side.
3. Drizzle the honey into the pan and cook the tofu for another minute on each side. Remove from the pan and set aside.
Serve with noodles.

Tofu with Red Peppers and Black Bean Paste

Ingredients

1 package of tofu
2 teaspoons peanut oil
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
4 dried hot red chilis
2 thinly sliced red bell pepper
2 tablespoons sherry
Coarsely chopped green onions
1 tablespoon soy sauce
1 tablespoon black bean paste
1 teaspoon dark sesame oil

Method

Cut tofu in half lengthwise. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Cut tofu into cubes.

Heat oil in a wok over medium heat.
Add garlic, ginger and chilis; stir-fry 30 seconds.
Add bell pepper and cook 3 minutes or until tender, stirring frequently.
Stir in tofu and sherry and cook 3 minutes or until heated through, stirring frequently.
Stir in onions and cook 30 seconds.
Remove from heat and stir in soy sauce, bean paste, and sesame oil, stirring gently to combine.

Tofu in black bean sauce

400 g of tofu, chicken or beef
1 tbsp shaoxing rice wine or dry sherry
1 tbsp light soy sauce
2 tsp sesame oil
1 tsp cornflour
1½ tbsp groundnut (peanut) oil
1½ tbsp black beans, rinsed and coarsely chopped
1 tbsp garlic, finely chopped
3 tbsp spring onions, finely chopped
1 tbsp shallots, chopped
1½ tbsp light soy sauce
1 tsp sugar
1 tbsp chicken stock or water
1 tbsp sesame oil

Method

1. Cut the tofu, chicken or beef.
Put the pieces in a bowl and mix them well with the shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour.
Leave to marinate for about 20 minutes.
2. Heat a wok or large frying pan until it is very hot.
Add half the oil and when it is very hot and slightly smoking, lift the pieces out of the marinade with a slotted spoon, put in the wok and quickly stir fry it for about 2-3 minutes.
Transfer it to a bowl at once.
3. Wipe the wok or pan clean, reheat it and add the rest of the oil.
Quickly add the black beans, garlic, spring onions and shallots.
A few seconds later add the rest of the ingredients.
Bring the mixture to a boil and then return the fried pieces to the wok or pan. Stir fry the entire mixture for another 5 minutes.
Turn it on to a warm serving platter and serve at once.