BRAISED ASIAN GREENS WITH TOFU
Don't be deceived by the basic name of this dish... it's truely one of my favourites. It' super quick and easy to make, uses healthy ingredients, and tastes great!
Serves: 4-6
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 well), chopped
1 cup shredded white cabbage, or 1 small green capsicum, thinly sliced
¼ cup salt-reduced 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
Method:
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 well), chopped
1 cup shredded white cabbage, or 1 small green capsicum, thinly sliced
¼ cup salt-reduced 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
Method:
1. Combine the cornflour and water in a small bowl. Whisk to combine thoroughly. Set aside.
2. Heat an 8L pressure cooker over medium heat.
3. Add a splash of water (or vegetables stock) and saute the onion for 2-3 minutes, until translucent.
4. Add the garlic and sauté for 30 seconds, before adding the tofu cubes and grated ginger. 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
3. Add a splash of water (or vegetables stock) and saute the onion for 2-3 minutes, until translucent.
4. Add the garlic and sauté for 30 seconds, before adding the tofu cubes and grated ginger. 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
.JPG)