Tofu stir fry with coconut satay sauce and buckwheat noodles

Ok so there are a few reasons why I haven't been blogging recently. One, because I just haven't found the time, and two, because I keep on forgetting to take photos of my creations. I know this is a bit of a weak excuse, but I find reading about food much more exciting when there is a picture included, so if I don't capture it, I don't blog about it. 

Well, I thought sod it, yes I made some good food, and yes I munched it down without stopping to think about you my lovely readers, so I'm sorry I didn't take a picture. I have however been cheeky and searched online to find something similar, so I have stolen this picture from Marcus Samuelsson's website.

I used this satay style sauce as a marinade for tofu, but I think it would be good as a dipping sauce, or I have seen Veggie num num use satay sauce as a topping for burgers. It is very versatile so use it as you wish.

Tofu stir fry with coconut satay sauce and buckwheat noodles

Serves 2

Half block firm tofu, chopped into 2cm chunks
Half yellow pepper, chopped into sticks
4-5 leaves of spring greens, sliced
Edamame (soya) beans
5-6 asparagus spears
Cherry tomatoes, whole
Buckwheat noodles

1. Marinade the tofu in the coconut satay sauce (below) for at least half an hour.
2. Heat some oil in a wok, pick the tofu out of the sauce and add to the wok.
3. Fry for 6-8 minutes, stirring occasionally to brown.
4. Add the spring greens, yellow pepper, asparagus spears and edamame beans, and fry for a further 4-5 minutes.
5. Meanwhile, heat a pan of water and cook the buckwheat noodles for 3-4 minutes, or as packet instructions.
6. Drain the noodles and place in cold water.
7. Throw the cherry tomatoes into the wok and heat for a further 1 minute.
8. Add the noodles to the wok and add the coconut satay sauce. Heat for 2-3 minutes, stirring, and serve.
9. Sprinkle over some more fresh coriander, and a squeeze of lime.

Coconut satay sauce
2 cloves garlic, crushed and chopped
1 inch ginger, peeled and chopped
large handful fresh coriander, chopped (stalks and all)
2 tbsp crunchy peanut butter (I use 100% peanut butter, no added sugar, salt or oil)
1 tsp demerara sugar (palm sugar would be best but I didn't have any)
1 tsp sesame oil
3 tbsp soy sauce
Half can of coconut milk
Juice of 1 lime
1 green chilli, chopped
1 tsp dried chilli flakes
Splash water

1. Mix everything up. 

TST (tofu, spinach and tomato) sandwich

There is nothing better than a hot breakfast sandwich on a Sunday morning. I came up with this recipe whilst I was a student in Leeds, so it is uncomplicated and cheap to make. I have seen many different recipes for vegetarian "bacon", but this recipe is the simplest with only 3 ingredients. I think it saves a lot of faffing around and still produces a yummy result.

If you're expecting it to taste anything like bacon you are sorely mistaken, but it does give you the smokey, salty goodness that a good breakfast sandwich should. I load it up with spinach and tomato, and maybe even some brown sauce if I'm feeling a little daring.

TST sandwich

Serves 1
Olive oil
Extra firm tofu, sliced thinly into 4-5 slices
Dark soy sauce (better for colour but light is fine if you have that)
Half tsp sweet smoked paprika
2 slices wholemeal bread (or a roll)
Handful spinach, washed
1 beef tomato or 3 cherry tomatoes, sliced thinly
Brown sauce (optional)

1. Heat a griddle pan on a high heat and add a splash of olive oil
2. Add the sliced tofu, and sprinkle on the soy sauce and half of the smoked paprika on top
3. With the back of a spoon, spread the smoked paprika over the tofu to cover the top side
4. After 3-4 minutes, flip the tofu. It should be nicely browned on one side
5. Add some more soy sauce and the rest of the paprika, covering the tofu again
6. Meanwhile, toast your bread or warm your roll
7. After another 3-4 minutes, flip the tofu and cook on each side for around 1 minute to ensure it has taken on enough colour
8. Add a squeeze of brown sauce (if using) to your toast and layer your tofu up on top
9. Add your tomato and spinach, cut in half and serve with a lovely mug of Earl Grey

Spicy tofu peanut stew

A few weeks ago I took my other half away for a long weekend in North Wales. We stayed at an amazing retreat called Trigonos, which serves incredibly imaginative and tasty vegetarian and vegan food. On the first night we stayed there we were served a really good tofu tomato and peanut stew. As I didn't write down the ingredients I could taste at the time and my other half has swanned off to Indonesia, I had to try to guess what was in it. I am pretty pleased with the outcome, and will happily attempt it again.

The peanut butter really thickens up the sauce and gives it a very luxurious texture. I used 100% peanut butter with no added oil/sugar/salt as I find the normal sugary peanut butters too sweet. I did however add sugar to the recipe to sweeten the tomatoes, so you can use whatever peanut butter you have in your cupboard. If you have decent quality tinned tomatoes or sugary peanut butter you could completely miss out the sugar.

Spicy tofu peanut stew

Serves 2
Olive oil
Half a block of tofu (I used Cauldron firm tofu), chopped into 2cm pieces
1/4 aubergine, chopped into 2cm pieces
 1 large handful kale
2 chestnut mushrooms
1 can chopped tomatoes
1 tablespoon chunky peanut butter (I used no Meridian no added sugar/salt)
1 garlic clove, finely chopped
1 vegetable stock cube
40ml soya milk (or alternative)
1tsp sugar (optional, depending on your peanut butter and quality of chopped tomatoes)
1tsp chilli flakes
1/2 tsp paprika
a few dashes of soy sauce

1. Heat a splash of olive oil in a saucepan over a medium/high heat and add the tofu
2. Cook for around 5 minutes, stirring occasionally until the tofu has begun to brown
3. Add a few splashes of soy sauce to add colour to the tofu
4. Add the aubergines and cook for another 5 minutes, stirring occasionally
5. Add the garlic, chopped tomatoes, stock cube, peanut butter, sugar, paprika and chilli flakes
6. Turn the heat down to low/medium and cover the pan
7. After 5 minutes, add the kale and soya milk, and taste to check seasoning and adjust if necessary
8. Cook for a further 3-4 minutes or until the kale is cooked with a little bite
9. Serve with rice or bulghar wheat (as above)