Quick & simple. My mantra.
The recipe below serves 4 – great for meal preppers.
For those tracking macros, 1 portion (not including rice / noodles) is 126kcal/portion with % energy split: 15C/51F/32P.
• 1 chopped onion
• 1 or 2 chopped garlic cloves
• 200g firm tofu
• Grated ginger
• Chilli flakes
• Vegetable stock cube
• Red & green peppers (I used 1 of each)
• 80g broccoli
• 80g frozen edamame beans
• Drizzle vegetable oil (olive works just fine)
1) Drain the tofu, wrap with kitchen roll and place on a chopping board. Place another chopping board on top and then place something heavy (e.g. a saucepan) on top of the leaning tower of chopping boards to weigh it down – the longer the tofu is pressed, the firmer the tofu will be. I recommend leaving the tofu to press whilst you prepare the vegetables.
2) Chop onion, garlic, broccoli, peppers etc.
3) Steam edamame (find out how I do this here).
3) Heat the oil in a wock and add the onions, garlic and cubed, pressed tofu. Fry for a couple of minutes before adding the broccoli, and another couple of minutes later add sliced peppers.
4) Stir in steamed edamame.
5) Sprinkle in chilli flakes, ginger and a broken up stock cube, adding a little water from a freshly boiled kettle to ensure nothing sticks to the bottom of the pan and to make a sauce.
6) Serve with boiled rice or vegan noodles.