| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 17g | 3g | 30g |
| sugars | fibre | protein | salt |
| 20g | 7g | 20g | 1.2g |
Each recipe I share has a unique story and personal memory, and the Stir Fry Tofu with New Zealand Spinach is no exception. This yummy dish is a surprising blend of my Cuban roots, Spanish influences and a dash of adventurous Asian twists, representing my journey through diverse cultures and my lifelong love for culinary experimentation.
The Dance of Flavors
Just like in dance, wherein every move is calculated yet passionate, the Stir Fry Tofu with New Zealand Spinach has a perfect balance of sweet, tangy, and savory flavors. The addition of fruits like pineapple and mango introduces an unconventional twist to the traditional stir-fry, resulting in a delightful burst of tropical sweetness complementing the vegetables and tofu. It’s much like blending a Cuban son with Spanish flamenco, creating something new, exciting, and utterly delicious.
Sustaining Your Body and the Planet
This recipe, abundant in colorful vegetables and fruits, is not just pleasing to the palate, but also packed with an array of nutrients. The tofu is a good source of protein, while onions and bell peppers are rich in vitamins and antioxidants. As for the New Zealand Spinach, it plays the role of much more than just a ‘green’ in the dish. It’s a powerhouse of nutrients including Vitamin A and C, rich in dietary fibers, and surprisingly, has properties known for reducing the risk of chronic diseases (source).
But what truly warms my heart about this dish is that it’s plant-based, thereby contributing to a more sustainable planet – a cause I passionately believe in. This tasty, nutrient-rich and Earth-friendly dish epitomizes the ‘Food for Thought, and Thought for Food’ philosophy.
Fusion and Versatility at Its Best
While the Stir Fry Tofu with New Zealand Spinach is an incredible stand-alone dish, versatility is another one of its several virtues. It’s reminiscent of the Cuban dish, Picadillo, but with tofu replacing the meats, and some Asian-inspired vintage. It pairs perfectly with a bowl of jasmine rice, or can also serve as a delicious filling for wraps, if you are looking to mix things up. And if you’re planning a tapas-style meal, a scaled-down version of the dish makes for a delicious topping on crisp toasts – think Asian Bruschetta!
Each time I prepare this recipe, I feel a sense of joy – it’s the embodiment of my culinary passions, while also taking me back to my roots. I’ve watched friends and family enjoy this dish, always coming back for seconds, and now, I can’t wait for you to experience it too!
What You’ll Need
- 2 cups of New Zealand spinach
- 1 pound of tofu, cubed
- 1/2 cup of assorted bell peppers, sliced
- 1 cup of red onion, sliced
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 cup of pineapple, cubed
- 1 mango, peeled and cubed
- 1/2 cup of soy sauce
- 2 tablespoons of sesame oil
- 2 tablespoons of cornstarch (optional)
- 1/4 cup of pineapple juice
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Method
Step One
Start by heating the vegetable oil in a large pan over medium heat. Once the oil is hot, add the cubed tofu to the pan. Cook the tofu until it’s golden brown and crispy on all sides, which should take about 8-10 minutes. You may need to stir the tofu occasionally to prevent it stick from the pan.
Step Two
Once the tofu is cooked, remove it from the pan and set it aside. In the same pan, add a little more oil if needed. Add the minced garlic and ginger to the pan and stir for a minute or two until they start to become fragrant.
Step Three
Add the sliced red onion and bell peppers to the pan. Cook for another 5-7 minutes, or until the vegetables are just becoming soft. Don’t forget to stir occasionally to prevent anything from burning.
Step Four
While the vegetables are cooking, you can make the sauce. In a small bowl, combine the soy sauce, sesame oil, pineapple juice, cornstarch (if using), and a pinch of salt and pepper. Stir well to combine, making sure the cornstarch is fully dissolved if you’re using it.
Step Five
Once the vegetables are cooked, add the New Zealand spinach to the pan. Cook for another 2-3 minutes until the spinach is wilted.
Step Six
Add the pineapple and mango cubes to the pan. Stir well to combine and cook for another minute or two until the fruit is heated through. Next, add the cooked tofu back to the pan and pour the sauce over top. Stir well to combine everything and ensure the tofu and vegetables are coated in the sauce.
Step Seven
Cook for another 2-3 minutes to allow the sauce to heat up and thicken. Once everything is hot, your Stir Fry Tofu with New Zealand Spinach is ready to serve. Enjoy hot.
