I am grateful to have had such an enjoyable break, and to be entering the new work year with an organised frame of mind. In addition to holiday-type activities, my New Year cleaning of the kitchen was complemented by washing of sofa covers, vacuuming within and behind said sofas (ick), and sorting and reorganising my cupboards to generate 2 large bags of clothes for charity and a further bag for the bin. I have been keeping clothes since I was about 16, and it is time to admit (13 years later!) that some of them are never going to be fashionable again and/or just don't fit.
With regards to blog organisation, I am also delighted to announce that the list of pages along the top of the blog, underneath the header, now have drop-down menus where relevant. I have wanted to do this for some time but my programming skills didn't prove capable to the task. Mr Bite came to my rescue with a solution late last year, and after a lot (a lot!) of tweaking and adjusting the new system is finally in place. A huge thank you to him, and I hope it will make navigation easier for you.
Moving to the recipe focus for today, this must be one of the simplest meals I have posted. I usually hold back from posting super simple dishes, but I decided to share this one because I enjoyed it so much. Moreover, I like seeing simple dishes on others' blogs. Whilst I often bookmark complicated recipes it is the easy ones that are more likely to be made quickly!
I am sure many of you have your own version of this stir fry mix, but if you are after a fresh, light, summer-appropriate meal that can be put together quickly - this may appeal to you too.
Sweet chilli tofu and greens
Vegan, easy and very adaptable
350g block firm tofu
1 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tsp lime juice
1 tsp nutritional yeast
2 bunches bok choi (Chinese cabbage)
2 - 3 bunches gai lan (also known as kai-lan or Chinese brocolli)
Rice or noodles, to serve (optional)
Press your tofu using a tofu press (if you have one) or between chopping boards and under books (if you're like me).
While the tofu is pressing, combine the sweet chilli sauce, soy sauce, lime juice and nutritional yeast. Cut the pressed tofu into large squares and then pour the sweet chilli mixture over the tofu and allow to marinate briefly, about 15 minutes.
Wash the bok choi and gai lan and roughly chop or tear into medium sized pieces.
In a non-stick pan, stir fry the marinated tofu on medium-high heat until browned on both sides. Reserve any remaining marinade. When the tofu is cooked, reduce the heat to low and add the greens along with any remaining marinade. Continue stir frying for about 5 minutes, until the vegetables are just cooked but still crisp.
Serve with rice or noodles, or eat straight up.
I could happily eat this all day. And I did. Which is why both serves disappeared in under 24 hours.
Submitted to Health Vegan Friday 25, co-hosted by Gabby and Carrie.