Thai Stir Fry with Extra Crispy Tofu

Thai Stir Fry with Extra Crispy Tofu

There’s a wonderful concept doing the rounds on health blogger social media called No Recipe Recipe. It’s the final stanza of Nessun Dorma to my ears, because that is exactly how I cook. I can’t tell you how many dishes I’ve made and photographed, thinking how excited I am to share them with you….and then 2 days later I can’t remember what I put in them. I never write it down at the time, because who has time for that? I’m trying to be better at it.

This concept encompasses all those times I sort of know but wouldn’t be able to list the exact ingredients and/or instructions. It means I can tell you about a simple dish that you don’t need to follow specific steps to recreate. It means we can throw off the shackles of convention and make like Mel Gibson yelling ‘Freedom!’ in the final moments of Braveheart. Dramatic, n’est-ce pas? You’ll make it 3 times and it will taste slightly different each time, which is great because variety and surprise! Those of you who don’t enjoy surprises, look away now.

Here is our first of many no recipe recipes.

Thai Stir Fry with Extra Crispy Tofu

Sauté your choice of veggies in a wok with any combination of the following flavours: soya sauce, lime juice, garlic, ginger, vegetable stock (recommended for bulk), chilli. Reduce it down til it’s nice and saucy. In a separate pot, cook rice vermicelli noodles and add to wok once done.

While your stir fry is cooking, fry your crispy tofu in olive oil – for this part I’ll give you the recipe.

Cut tofu into thick strips and dip in plant milk. Roll in coating mix: breadcrumbs, dried mixed herbs, chilli flakes and salt. Dip into plant milk for a second time and then roll in coating again.

Top your tasty stir fry with your crunchy tofu and enjoy plantbased goodness!

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