Last week I had a dinner party, so thought I could try and make something new! I was quite proud of the result 😇 On top of that everyone was super impressed with my rice, therefore I decided to include them in my post too!
So lets not waste anymore time and move on to the recipe. The one below serves 2-3 people, so double/ tripple all the ingredients if you are having more people around 🙌
You will need:
Heat the oil in a large wok pan and stir-fry onions and peppers for 3-5 minutes over a high heat. Add your coated tofu to the frying pan. Stir-fry for 5 more minutes.
Pour sweet and sour sauce to the pan with tofu and bring to simmer over a medium heat. Cook for about 5 minutes, stirring regularly but gently.
Your final step is to stir in the cornflour and pineapple mixture and cook for 1 more minute until the sauce is thickened and glossy, turning the tofu pieces and vegetables until nicely coated. Sprinkle few sliced spring onions and serve hot.
If you want to add rice...
The rice recipe is super easy. I start with this rule when cooking rice - 1 part rice and 1.5 part water, so if we are making 100g of rice I would normally use 150ml of water.
Bring water to a boiling temperature and then add rice. After 5 minutes of boiling turn the heat off and add spices (in this case salt, turmeric and oregano). Cover the pot and let it sit. Open it again in 10-15 minutes and turn the heat on. Add some vegan butter, stir well, turn the heat of and leave for 5 more minutes. Easy.
Few words from me
As it gets colder and colder everyday I am planning to write more about soups. I love making them and I love eating them, so keep an eye on some new vegan creations!
Also, some of you might know that I got a new job recently, and I am in a very happy place right now 😇 My new workplace is based in Richmond, so to finish this post - here are some lovely pictures of Richmond that I took last week.
vegan in style
vegan kitchen | by VK