On the last week of our 4 week Cook and Eat sessions there is a competition to see who wins the best recipe for putting into practice the healthier cooking methods that have been taught during the course.
On Saturday 17th August the following Healthy Vegan Chinese recipe won:
1 pack (approx 250g) of tofu chunks
5 tbsp of wholemeal flour to coat tofu
2-3 tbsp rapeseed oil
2 garlic cloves finely chopped
1 tsp ginger finely chopped
2 bell peppers chopped
1 red onion chopped
1 red chilli (use fat mild ones) chopped
1, Cut tofu into chunks, coat each piece in wholemeal flour and fry on all sides in oil until golden brown. Put to the side.
2, Heat up one tbsp of oil in a hot wok, add garlic, chilli and ginger. Stir fry for about 10 secs and add tofu and onions. Stir fry for 2 mins – fold, don’t stir to avoid breaking the tofu chunks.
3, Add the peppers, and all the sauces. Keep stir frying for about 5 mins then plate up and garnish.