As I write this I am sitting in our newly renovated garden drinking hot chocolate. It’s windy and there are some ominous clouds overhead but it’s blissful. I’m so unbelievably happy to finally have a garden where we can relax and watch our children play. This may seem like an exaggeration but this is something I’ve wanted for the whole of my adult life and I am elated! Today is also the beginning of the school holidays for my ten-year-old son, who has just become the proud owner of a brand new trampoline which should keep him busy for the summer. Things are looking good at Green Genie central!
Today’s recipe is my absolute favourite stir fry. It’s such a shame that the deliciousness of this dish isn’t really conveyed by the photos (seriously, some people have an amazing ability to make anything at all look fantastic, but I am not one of those people). Smoked tofu was an absolute revelation for me – I can’t believe how firm, satisfying and flavoursome a little block of bean curd can be and that’s coming from a die-hard tofu lover! This is the only dish I’ve made with it yet (suggestions for other uses will be gratefully received!) but it is an absolute winner. I fed it to my 18-year-old omnivore niece – it was her idea to add the toasted cashews – and she was bowled over by how much she enjoyed the tofu. She had never tried any form of tofu before and couldn’t believe a vegan meal could taste so good. I’m going to go ahead and call that a win!
Enjoy the recipe, and afterwards maybe check out this mouth-watering round up of vegan cherry recipes, including my Bakewell Cheesecake, over at Veganosity.
This recipe is shared with Gluten Free Fridays and Simply Natural Saturdays.
Smoked Tofu and Black Bean Stir Fry
½ red onion, peeled and thinly sliced
2 cloves garlic, peeled and finely grated
1” piece ginger, peeled and finely grated
250g smoked tofu, cut into ½” cubes
1.5 x 400g cans black beans, drained and rinsed
100g button mushrooms, halved
8 radishes, thinly sliced
1 avocado, sliced
3-4 tbsp chopped fresh coriander
2 tsp ground cumin
Stir fry sauce: 2 tbsp shoyu or soy sauce (use tamari for a gluten free version)
2 tbsp shoaxing rice wine (may contain wheat/gluten – you can use dry sherry as a substitute if necessary)
2 tbsp sesame oil
1-2 tbsp hot chilli sauce
Juice 1 lime
- To make the stir-fry sauce, mix all the ingredients together in a measuring jug. Set aside.
- Place a wok over a medium-high heat and spray with olive oil. When hot, add the onions and stir-fry until softened. Add the ginger and garlic and cook for 1-2 minutes before adding the mushrooms. Cook, stirring often, until most of the liquid from the mushrooms has evaporated.
- Add the black beans, radishes, smoked tofu, stir-fry sauce and ground cumin and stir-fry until most of the sauce has been absorbed and the radishes are slightly tender but still crunchy.
- Turn off the heat and stir in the coriander. Add the avocadoes and mix carefully. Serve with a big pile of rice.