Meera Sodha's Vegan Recipe for Tomato and Tofu Stir Fry with Sesame Rice | The new vegan
Sometimes when I'm writing recipes, I'm reminded of the infinite monkey theorem, that if a monkey hit a keyboard randomly for an infinite amount of time, it would end up typing The Works Complete Shakespeare. Sometimes I feel like that monkey, with ingredients instead of keys, and it can be a wonderful surprise when they combine into something more delicious than you ever imagined. Today's recipe was supposed to be a riff on a simple egg and tomato stir-fry favorite in Chinese cuisine, but it turns out that tofu doesn't taste like an egg replacement, or be inferior to him. It has just become his wonderful new dish.
Tomato and tofu stir-fry with sesame ricePrep 10 minCook 30 minFor 2, generously
200g jasmine rice1 tbsp sesame oil Fine sea saltCanola oil6 spring onions, trimmed, white parts sliced and greens cut diagonally into 3cm lengths280g firm tofu, drained and roughly torn into chunks500g firm vine tomatoes, each cut into 8 wedges 2½ tbsp light soy sauce2 cloves garlic, peeled and chopped½ tbsp white misoBlack sesame seeds, to garnish (optional)
Put the rice in a colander, rinse under a cold tap, drain, then pour into a medium saucepan for which you have a lid. Add the sesame oil and half a teaspoon of salt, then add 350ml of just boiled water and bring to the boil. Put the lid on, lower the heat to a low simmer and simmer for 12 minutes. Turn off the heat and let sit – don't be tempted to lift the lid.
Place a plate next to the hob, ready for the tofu when it's cooked, and fill a cup with 100 ml of cold water. Put two tablespoons of oil in a large skillet over medium heat and when hot, add the spring onion leaves and a quarter teaspoon of salt, and stir for a minute, until onions go neon. Add the tofu, mash with a potato masher until it resembles scrambled eggs, then cook, stirring, for three minutes, until hot, and pour over the plate.
Wipe pan with paper towel and pour in another tablespoon of oil. When very hot, add the tomato wedges and cook for five minutes, stirring only once - you don't want to break their shape. Add the garlic and spring onion whites, stir gently and cook for another minute. Follow with the miso, soy sauce and cup of water, stir gently and allow to bubble vigorously for three minutes. Finally, return the tofu to the pan, simmer and bubble for five minutes, then remove from the heat.
Pour the rice into a large bowl and let it stir. brown in the pan, garnish both with serving spoons and the rice with sesame seeds, and serve.
Sometimes when I'm writing recipes, I'm reminded of the infinite monkey theorem, that if a monkey hit a keyboard randomly for an infinite amount of time, it would end up typing The Works Complete Shakespeare. Sometimes I feel like that monkey, with ingredients instead of keys, and it can be a wonderful surprise when they combine into something more delicious than you ever imagined. Today's recipe was supposed to be a riff on a simple egg and tomato stir-fry favorite in Chinese cuisine, but it turns out that tofu doesn't taste like an egg replacement, or be inferior to him. It has just become his wonderful new dish.
Tomato and tofu stir-fry with sesame ricePrep 10 minCook 30 minFor 2, generously
200g jasmine rice1 tbsp sesame oil Fine sea saltCanola oil6 spring onions, trimmed, white parts sliced and greens cut diagonally into 3cm lengths280g firm tofu, drained and roughly torn into chunks500g firm vine tomatoes, each cut into 8 wedges 2½ tbsp light soy sauce2 cloves garlic, peeled and chopped½ tbsp white misoBlack sesame seeds, to garnish (optional)
Put the rice in a colander, rinse under a cold tap, drain, then pour into a medium saucepan for which you have a lid. Add the sesame oil and half a teaspoon of salt, then add 350ml of just boiled water and bring to the boil. Put the lid on, lower the heat to a low simmer and simmer for 12 minutes. Turn off the heat and let sit – don't be tempted to lift the lid.
Place a plate next to the hob, ready for the tofu when it's cooked, and fill a cup with 100 ml of cold water. Put two tablespoons of oil in a large skillet over medium heat and when hot, add the spring onion leaves and a quarter teaspoon of salt, and stir for a minute, until onions go neon. Add the tofu, mash with a potato masher until it resembles scrambled eggs, then cook, stirring, for three minutes, until hot, and pour over the plate.
Wipe pan with paper towel and pour in another tablespoon of oil. When very hot, add the tomato wedges and cook for five minutes, stirring only once - you don't want to break their shape. Add the garlic and spring onion whites, stir gently and cook for another minute. Follow with the miso, soy sauce and cup of water, stir gently and allow to bubble vigorously for three minutes. Finally, return the tofu to the pan, simmer and bubble for five minutes, then remove from the heat.
Pour the rice into a large bowl and let it stir. brown in the pan, garnish both with serving spoons and the rice with sesame seeds, and serve.
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