Because eating well doesn’t have to cost the Earth…
Becoming a vegetarian or vegan is one of the best things you can do for the planet but what if (like quite a few of us at Global Cool Headquarters) you’re not ready to ditch meat completely? Never fear, you can still do your bit for the planet (and make yourself healthier and richer) by incorporating Meat Free Mondays into your life.
Meat Free Mondays will bring you the crème de la crème of vegetarian recipes to encourage you to ditch meat just one night a week. And this week we’re cooking up a simple and quick to prepare dish of Ginger and Chilli Tofu from Heather Allford…
4 tablespoons sweet chilli sauce
4 tablespoons soy sauce
1 tablespoon grated ginger
½ small red chilli, chopped
1 tablespoon white wine vinegar
4 tablespoons water
100 g tofu chopped into chunks
4 tablespoons corn flour
purple sprouting broccoli
1 tablespoon sesame seeds
80 g soba noodles
spring onion to serve
Make the tofu marinade by mixing together the sweet chilli sauce, soy sauce, ginger, chilli, white wine vinegar and water in a bowl then chuck to tofu in and swish it around a bit so that it is covered in marinade.
Cover with cling film and leave to soak for 2-4 hours. When ready to cook, heat the oil in a pan until very hot and boil another pan of water for the noodles. Roll the tofu in the corn flour (retain the marinade) then add to the pan turning frequently until all the sides are golden brown.
Add the noodles to the boiling water. Then turn down the heat on the tofu, add the broccoli and stir-fry for 5 minutes until the start to soften.Add the sesame seeds and cook for a further minute, then strain the noodles and add to the pan.
Cover the noodles and tofu in the marinade and mix well. Top with sliced spring onion and serve.
Here comes the science bit…
GC articles show you one of four ways (the one in bold) to live greener…
Image: Meat Free Mondays.