“As I grow older, I don’t want to be faffing around too much in the kitchen,” says chef Ching-He Huang. “I also want to enjoy myself and not be a slave to the stove.”
That’s why she loves a good stir-fry, which can transform veg into a quick and delicious dish – like this recipe with black bean tofu and baby pak choi…
Vegan stir-fry with black bean tofu and baby pak choi
Equipment
- Wok
- bamboo steamer
Ingredients
- 1 tbsp cornflour
- 1 tbsp rapeseed oil
- 5 garlic cloves finely chopped
- 1 tbsp root ginger freshly grated
- 1 red chilli deseeded and chopped
- 1 bird's eye chilli deseeded and chopped
- 1 tbsp fermented salted black beans rinsed and crushed
- 1 tbsp yellow bean paste or miso paste
- 250 g ready-fried tofu quartered
- 1 tbsp rice wine or dry sherry
- 2 green peppers deseeded and cut into 1.5cm chunks
- 200 ml vegetable stock
- 1 tbsp tamari low-sodium light soy sauce
- cooked jasmine rice to serve
For the pak choi
- 200 g baby pak choi halved
- pinch of sea salt
- 1 tbsp rice wine
- 1 tbsp tamari or low-sodium light soy sauce
- 1 tsp toasted sesame oil
- 2.5 cm fresh root ginger sliced into matchsticks
Method
- First, prepare the pak choi. Place a heatproof plate inside a bamboo steamer. Season the pak choi with salt, rice wine, tamari or light soy sauce and toasted sesame oil, then lay the ginger slices over the top. Place the lid on the steamer and set over a wok or pan of water. Bring to the boil, then gently steam over a low heat for three to four minutes. In a small jug or cup, mix the cornflour with two tablespoons of water to create a slurry and set aside until needed. Meanwhile, place a wok over a high heat and add the rapeseed oil. When the oil starts to smoke, add the garlic, ginger and chillies and stir-fry for a few seconds. Then add the black beans and yellow bean paste and stir quickly.
- Add the tofu and stir-fry for one minute, keeping the ingredients moving in the wok, then add the rice wine or sherry and the green peppers and stir-fry for a further minute.
- Add the stock and bring to the boil. Season with the tamari or soy sauce, then add the cornflour slurry and stir to thicken.
- Serve the black bean tofu and steamed baby pak choi with jasmine rice on the side and eat immediately.
Nutrition
Asian Green: Everyday Plant-based Recipes Inspired By The East by Ching-He Huang, photography by Tamin Jones, is published by Kyle Books.
- Amazon Kindle Edition
- Huang, Ching-He (Author)
- English (Publication Language)
Last update on 2024-04-24 / Affiliate links / Images from Amazon Product Advertising API
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