You know how it is: you’ve got some random veggies in your fridge that you need to use up and some tofu that’s a day past its expiry date. Sounds like a stir fry is on the cards. But not the same old ginger, garlic and soy sauce medley. Something jazzier, but just as simple, if not simpler.
The secret to this stir fry is the marinade. It’s delicious and dead simple – no garlic-chopping or ginger-grating required. But you do need some chilli sauce – I had a a few drips of Sriracha sauce that did very nicely (speaking of things to use up in the fridge).
The surprise of this easy recipe is that it comes from Ottolenghi, a brilliant chef but whose recipes typically require more time and expense than everyday meals allow. But like all Ottolenghi jobs, this one is spot-on veggie fair that I will definitely be making over and over again.
This recipe is incredibly versatile. I was short on brussels so I used more tofu. I didn’t have shitake mushrooms so I used chestnut mushrooms (oh but it would be good with shitake I bet!). Served with some steamed savoy cabbage and a sprinkle of toasted sesame seeds, I was in veggie heaven.