| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 20g | 3g | 45g |
| sugars | fibre | protein | salt |
| 7g | 4g | 18g | 1.8g |
Infusing my Texan roots with a love for vibrant, wholesome dishes, I’ve brought together the charm of the South with salubrious cooking in the Pennywort Tofu Stir Fry. This sumptuous recipe, inspired by Asian cuisine, takes a refreshing turn with often-overlooked pennywort leaves and firmly-packed tofu, making for a sensational fusion of flavors and textures. Evidently, the magic of this particular stir fry lies in its authentic representation of a culinary culture, with a personal twist.
Southern Charm Meets Eastern Delicacy
Just as I love merging Texan flavors with modern cooking methods, this Pennywort Tofu Stir Fry is a reflection of two diverse cultures on a plate. Borrowing from the diverse flavors of Asia, this recipe seamlessly blends eastern ingredients like tofu, jasmine rice, and soy sauce with the succulence of red bell pepper and onion, staples from my Southern background. It’s similar in essence to a classic tofu stir fry, but with a distinct, more veggie-forward approach.
The Health Bounties of this Stir Fry
Aside from its delectable medley of flavors, this recipe is a champion of healthiness too! The star ingredient, pennywort leaves, is packed with a multitude of nutritional benefits like anti-inflammatory properties and mind-boosting capabilities. The tofu is an excellent source of protein, particularly for those following a plant-based diet. And when you toss in the vitamins from the different veggies and the healthy fats from the roasted cashews, you have yourself a truly well-rounded meal.
Pairings that Delight
It’s the sheer versatility of this Pennywort Tofu Stir Fry that’s so enticing – it can either shine as the star of the meal or make for a fantastic side dish. Pair it with a simple clear soup, like a traditional hot and sour soup for a satisfying, balanced meal. Or, if you’re cooking with a Southern flair, try it alongside a heaping serving of smoked ribs for an indulgent, albeit slightly unconventional, dinner.
To me, the appeal of this recipe is undeniable – it embodies a connection with my Texan upbringing while embracing the exciting cultural exchange that cooking offers. Whether you’re a tofu aficionado or a pennywort leaf first-timer, I assure you, this stir fry is bound to transport your taste buds on an edible adventure that’s both wholesome and tantalizing!
What You’ll Need
- 3 cups fresh pennywort leaves
- 1 block (15 ounces) of firm tofu, drained and cut into cubes
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 tablespoon olive oil
- 1/2 cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 cup pineapple chunks
- 1/2 cup roasted cashews
- Salt and pepper to taste
- 2 cups cooked jasmine rice (for serving)
Method
Step One
Start by heating the olive oil in a large pan or wok over medium heat. Add the minced garlic and onions, stirring constantly until the onions have become translucent.
Step Two
Next, add in the cubed tofu to the pan. Stir fry the tofu for about 5 to 7 minutes, or until all sides are golden brown. Be sure you’re turning the tofu periodically so all sides get evenly cooked.
Step Three
While the tofu is cooking, prepare the soy sauce mixture. In a small bowl, combine the low-sodium soy sauce and the cornstarch. Stir until the cornstarch has completely dissolved.
Step Four
Once the tofu is finished cooking, transfer it to a separate plate or bowl. In the same pan, add the thinly sliced red bell pepper, pineapple chunks, and the fresh pennywort leaves. Stir fry these together for roughly 3 to 5 minutes, or until the vegetables have softened and the pineapple chunks are heated through.
Step Five
After the vegetables have softened, return the tofu back to the pan. Also add in the prepared soy sauce and cornstarch mixture. Stir everything together until all the ingredients are coated in the sauce.
Step Six
Add in the roasted cashews and season the dish with salt and pepper according to your taste. Stir everything one last time to evenly distribute the seasonings and cashews.
Step Seven
Reduce the heat to low and let the stir fry simmer for another 5 minutes to allow all the flavors to meld. Serve the stir fry hot over cooked jasmine rice.
