INGREDIENTS
SAUCE
- 2 tbsp soy sauce or tamari (if GF)
- 2 tbsp rice wine vinegar
- 1 tbsp mirin or 2 tsp maple syrup
- 2 tsp Sriracha sauce, more to taste
- 2 tsp toasted sesame oil
- 1 small garlic clove, grated finely
- 2 tsp grated ginger, adjust to taste
REMAINING INGREDIENTS
- 200 g / 7 oz firm or extra firm cotton tofu*, pressed (I recommend smoky tofu)
- 2 tbsp soy sauce or tamari (if GF)
- 2 tbsp cornflour / cornstarch (optional)
- 4-6 tsp neutral tasting oil (I used rice bran oil)
- 200 g / 7 oz kale or tenderstem broccoli, chopped into equal size pieces
- 100 g / 3.5 oz sugar snap peas or mangetout, sliced into equal size pieces
- 1 carrot, sliced thinly
- 1 ear of corn, kernels shaved off with a sharp knife
- 2 spring onions, sliced thinly
- 3-4 cups cooked and cooled long grain rice, I use (1 cup raw) brown rice
METHOD
- Mix all the sauce ingredients together in a small bowl, set aside.
- If using tofu, cube it and place it in a medium size bowl. Pour 2 tbsp of soy sauce (or tamari) over it. Mix well, allow it to marinate for 30 minutes or so, spooning the soy sauce over the exposed pieces now and then.
- If you intend to fry (rather than bake) your tofu, you could give it a light dusting (a small sieve or teas strainer is good for that) of cornstarch / cornflour just before frying.
INSTRUCTIONS
For full instructions you can go to : https://www.lazycatkitchen.com
