This dish is super easy and fast to make. And it really cannot go wrong! I usually make it when I don’t have time or inspiration for an elaborated meal (I try to keep a block of tofu in the fridge just in case). I use any veggies that I have. I love mushrooms in this stir-fry, but they are optional.
For me one tablespoon of tamari is just enough but feel free to use more if you want. I do not add any salt in the stir-fry as I find that soy sauce gives it enough saltiness, but taste it for yourself before serving.
- 200 g tofu
- +/- 200 g vegetables and mushrooms of choice
- 1 tbsp rapeseed oil or another baking oil
- 15 g cashew nuts (=10 p)
- 2 tsp sesame seeds (optional)
- 1 tbsp tamari (soy sauce)
- 50 g grain of choice (I used whole-grain red rice)
- Salt to taste
Cook the grain of your choice with just a bit of salt according to the instructions on the package. My wholegrain red rice is cooked in a double amount of water for 35 minutes.
Wash and dry vegetables and mushrooms. Slice.
Dry tofu with a paper towel and cut it in cubes.
In a large skillet over medium-high heat, heat the oil. Add tofu and vegetables. Cook until vegetables are almost done (it will take between 7-10 minutes).
Add cashew nuts, stir, and cook till vegetables are done.
Deglaze with tamari. When tamari is evaporated, add sesame seeds, stir, and serve with the grain of your choice on the side.