May 8, 2016


Don't be deceived by the somewhat lacklustre name of this dish... it is truely one of my favourites! It is super simple to make, uses healthful ingredients, and tastes really, reallllyyy good!

What you need:

1 tablespoon oil
2 blocks tofu, drained and cubed
2 medium yellow onions, roughly diced
3 cloves garlic, finely chopped
1 teaspoon grated fresh ginger
8 cups Asian greens (I used buk choy, but gai lan also works great!), chopped
1 cup shredded white cabbage or 1 small green capsicum, thinly sliced
¼ cup vegetable stock (I used Massel brand vegan chicken-style stock)
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 tablespoon water
2 teaspoons cornflour

Bringing it together:

1. Combine the cornflour and water in a small bowl. Whisk to combine thoroughly. Set aside. 
2. Heat the oil in a 8L pressure cooker over medium heat
3. Add the onion and sauté for 2-3 minutes, until translucent.
4. Add the garlic and sauté for 30 seconds before adding the tofu cubes and grated ginger and cook for a further 1-2 minutes.
5. Add the Asian greens, cabbage (or capsicum) and stir to combine.
6. Add the stock and soy sauce. Attach the lid and bring to pressure over high heat.
7. Cook for 2 minutes before releasing the pressure under running cold water (quick release method).
8. Remove the lid and stir in the sesame oil and cornflour mixture.
9. Serve on its own or over brown rice or soba noodles 


(Serves 4-6)

No comments:

Post a Comment