16th October 2016
Vegan Peanut & Mushroom TOFU Stir-fry
A comforting rice bowl packed with antioxidant rich ingredients
There’s no way my daughters meals would be half as tasty without the steady supply of inspiration Instagram provides me with.
There is a mummy tribe of meal sharers out there and a particular source of inspiration for me are east asian instagrammerslike @buncke a dancer and musician sharing fantastic recipe ideas for little ones, Natasha Diddee @thegutlessfoodie whose meals are so colourful and mouthwatering and @chiefspicemama whose informative posts constantly teach me new things. Around 40% of India’s population follows a vegetarian diet and as protein is so important for growing a healthy body, learning recipes full of plant protein has been a blessing.
- 1 tbs Tamari or Light Soy Sauce for non vegans
- 1 tbs Peanut Butter
- I tsp coconut oil
- 1 tsp Agave Nectar or Honey for non vegans
- 30g Firm Tofu, cubed
- 2 mushrooms (I use chestnut but any are fine)
- A squeeze of lime
- Black sesame seeds and perfect rice to serve
Put your rice on and then heat the oil. I love using my mini cast iron pan for this as it is the perfect size for a toddler portion. It came home rom a trip to Boston in my suitcase and remains a favourite possession all these years later. First add your mushrooms on a medium-high heat for a few minutes before adding the tofu. You have to be delicate with tofu as even the firm variety can break up. Sometimes I sprinkle a coating of seasoned flour over the tofu to make it extra crispy but it isn't a necessity. Once both the tofu and mushrooms have reached a nice golden colour sprinkle over the garlic powder and add the tamrari or soy, agave or honey and peanut butter. You will find the sauce instantly thickens with the addition of the peanut butter so quickly add tablespoon or two of water to loosen it. Add more water as needed to create a silky sauce for your tofu and mushrooms. Finish with a squeeze of lime, black sesme seeds and serve with your rice. The whole meal should be ready within 10 minutes.
I often serve some steamed green beans on the side, cooked with the rice.