Recipe: Garlic Ginger Tofu Stir Fry

I meant to post this last week when I actually cooked this but I forgot, or rather I was too lazy. While I was planning on cooking something from Vegan Planet each week, I felt like making this stir-fry the other week. It was good but not mind blowing, it’s something I had made before but with some variants. Or let’s say, I made stir-fry with soy sauce before or just tofu marinated in soy sauce on lazy days. This had a bit more additions which made it much better. I’m definitely going to make it again sometime.


1 small Thai pepper, minced
1 tsp. minced ginger
1 garlic clove, minced
1 Tbsp. olive oil
3 Tbsp. soy sauce
1/4 cup water
1 Tbsp. arrowroot powder or cornstarch
2 Tbsp. vegetable oil
1 16-oz. pkg. firm tofu, drained and cut into 1×1/2-inch pieces
1 tsp. soy sauce
2 carrots, cut into 2-inch strips
1 red pepper, sliced
1 large bok choy (or 4-5 baby bok choy), cut into 1/2-inch pieces
1/2 medium onion, sliced
1/2 cup yellow squash, sliced into 1/2-inch-thick pieces
Cooked lo mein or soba noodles

I did vary my recipe a bit with different vegetables and I added some brown sugar for a bit sweetness. I also didn’t go to the process of transferring the sauce and tofu to a separate bowl. Maybe it does something special I’m not aware of but the step just seemed silly to me and I was hungry.

I didn’t make it with noodles but with rice because I’m in love with my new rice cooker.


I then proceeded to chop up my ginger, garlic and peppers. I didn’t have red peppers (or well I did as I discovered the other day but I didn’t remember when I made this) so I used milder green ones as those where the only ones I thought I had. As a huge garlic lover I can never just put in 1 clove, that’s just silly!



After that I heated some oil


And sliced my tofu.


Then I stir-fried the ginger, garlic and peppers.


Added the soy sauce, water and cornstarch, be careful to stir this in very quickly or you’ll get lumps!


I then added my tofu which I had fried in a bit of oil in another pan first but you can also skip this step I guess, depends on how you like it.


And finally my veggies.


I served it over the rice and enjoyed it a lot! It was super easy and quick to cook so definitely going to make it again on days I need a quick dinner because it doesn’t require any special ingredients and you can basically make it with any kind of veggies you have at home.


Recipe: Vegetable Couscous with Yoghurt

I meant to share this one a while ago already when I made it but it kept slipping my mind so here we go! Obviously this is another vegetarian dish and I made it as a main dish but you can also use it on the side of whatever else you’ll be having! I felt like eating couscous again some weeks ago and as I always love to try new things I found this recipe online and I loved it. Because of the chickpeas it really works as a main dish as well, a simple but delicious main dish.


Chickpeas (drained)
Olive oil
Vegetable broth
Ground cumin (I used the whole seeds because I only had those and worked as well)
Ground cilantro (it really depends how you like your cilantro, if you love it you could might as well add some fresh leaves)
Harissa (spicy Arabian paste)
(Soy) Yoghurt
Mint (I left this out because I don’t like it)

Clean the carrots, zucchini and scallions. Make thin slices of the carrots and zucchini (or dice the zucchini, they’re done quicker than the carrots anyway). Cut the white and green parts of the scallions separately. Drain and rinse (if needed) the chickpeas. Heat the oil in a large enough pan and saute the carrots, zucchini and white parts of the scallions. Once they’re almost done, add the chickpeas and saute it all for another 2 minutes or so. Add the broth, cumin, cilantro and harissa and bring to boil. Stir in the couscous (so obviously you’d need as much broth for the couscous to get done). Take the pan of the heat source and let it sit for 5 to 7 minutes, basically until your couscous is done, which obviously depends on the kind you have so check your package! In the meantime mix the yoghurt with some oil and salt. Clean your mint leaves, chop them and add them to the yoghurt. Add the green parts of the scallions to the couscous once it’s done and serve together with the yoghurt. As I don’t like mint in my yoghurt myself, I added some of the scallions to mine but that’s all about taste.