Szechuan Tofu with Veggie Beef

 Vegan

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Made in honour of a meat-eater who loved eating this dish in Hong Kong. Apparently, it tastes very much like the real thing!

Serves: 
2-4
Time: 
30 mins
Ingredients: 

3 tbsp vegetable oil
225g/8 oz frozen veggie mince eg Linda McCartney
1 ½ cup finely chopped spring onions (about 3 sprigs)
2 garlic cloves, crushed
350ml/10.5 fl oz vegetable stock
4 tbsp soy sauce
2 tbsp chilli sauce
2 tbsp sesame oil
½ tsp red pepper flakes or granules
350g/12 oz tofu (firm or firm/silken), drained and cubed

 

Method: 

1. Heat the oil in a large sauce pan and brown off the veggie mince for two mins.

2.Add the spring onion and garlic to the pan, continue to fry for a further few mins.

3.Stir in the soy sauce, stock, chilli sauce, sesame oil and red pepper flakes/granules.

4.Bring to boil then reduce and allow to simmer for around 20 mins, stirring occasionally

5. Stir in the tofu at the end, heating it through in the sauce for 5 mins before serving. Firm tofu will keep its shape, silken will break down and blend in more with the mince.

5. Stir in the tofu at the end, heating it through in the sauce for 5 mins before serving. Firm tofu will keep its shape, silken will break down and blend in more with the mince.

6. Serve with rice and additional soy sauce on the side

Your rating: None Average: 4 (3 votes)
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