NUTRITION & DIET
DELICIOUS, FILLING, NOT FATTENING
Serves 6
BRN tofu & black bean stir-fry
INGREDIENTS 75g dark brown soft sugar 3 cloves garlic 2 tbspn soy sauce 1 tspn Chinese 5 Spice powder 2 tbspn rice vinegar ½ tbpsn cornflour ½ tspn chilli powder
1 tspn crushed red chilli pepper flakes – fresh crushed chilli for garnish 300g pak choi (a type of Chinese cabbage) 1 tbspn spring onions, chopped 2 cups rice noodles, cooked according to packet directions 350g firm vegan tofu, chopped into pieces 1 tbspn vegetable oil 200g black bean beans
METHOD Tip half the beans into the bowl of a food processor with the rest of the ingredients and add 50ml water. Season, then blend until smooth. Pour into a saucepan and heat gently for about 5 mins or until thick and glossy. Drain the vegan tofu and pat dry with kitchen paper. Toss the tofu pieces in a bowl with cornflour and set aside. Heat oil a wok (or large frying pan) to a reasonably high temperature, then fry tofu. Throw in the chilli flakes and powder, the rest of the beans, pak choi and spring onions. Cook for 3-4 minutes, then return tofu to the pan, stir in the sauce and bring to the boil for 1 minute. Garnish as desired with fresh crushed chilli. Serve with noodles (or rice, as you prefer).
50 | THRIVE #7