La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France. We chose it while on the road, moving home, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, that is back in Ireland.

Tuesday, August 21, 2012

Tofu Stir Fry (235 cal) - 5:2

Tofu Stir Fry    235 calories pp
Recipe serves 2

  • 125 grs firm tofu, cubed into bite size pieces
  • 2 tbsp shoyu
  • 1 garlic clove, grated
  • 1 tsp ginger, grated
  • 1 cm ginger, finely sliced into strips
  • chilli pepper, finely sliced - as much as you can handle
  • 100 grs red pepper, sliced
  • 175 grs leeks, cleaned, washed and sliced in rings at an angle - that's for autenticity
  • 180 grs mushrooms, sliced (I had for semi large ones, hence the odd weight)
  • 1 tsp sunflower oil (ouch !)
  • Mix the garlic, grated ginger, chilli and soy sauce.  Marinate the cubed tofu in this for 20 minutes.
  • Heat up the whole one teaspoon of oil in yer wok.
  • Stir fry the ginger first, before adding the leeks and red pepper.
  • In the last minute or two, add the mushrooms.
  • Transfer the veg to 2 plates.
  • Bring the wok back to heat and stir fry the tofu till coloured slightly.
  • Rinse the container from the marinade with a splash of water and add it to the wok.
  • Take of the heat and divide the tofu between the two plates.

Enjoy the simple and fresh flavours !

PS I used chopsticks for once, it prevented me somewhat from wolfing it down.

Patricia xxx...x

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