The colouring in this pic is so cold! Welcome to Autumn.
Pepper. I love it fresh, and I love it dried, cracked and all over my food.
I think many people allot pepper into the “condiment” or “seasoning” section of the food world, forgetting that it is a spice above all. Pepper is spicy and it’s flavourful. So when and if you make this dish, you can have a reminder that pepper is a fiery POS and needs to be respected. Although, the fresher stuff is much sweeter and tastes slightly different, too.
Salt is still boring, don’t worry.
The real kicker is that a spice could be grouped as a seasoning. But spices tend to add a little flavour of their own, whereas a seasoning, like salt, brings out flavours already there. Apparently oil, vinegar and sweeteners can be a seasoning. What a time to be alive.
Sometimes I think I write boring shit because applying for jobs means that background checks limit what I can talk about. Not that I’m being paranoid, it just happens. A blog is a treasure trove of information of someone, and that sucks. I enjoy a public but anonymous blog, based mainly on recipes.
But it can be risky if I write about my life troubles, or my opinions. The job I do have means I can’t talk about work. I can’t talk about the problems of me or my partner, no mental health or drug issues or anything controversial.
Luckily, the sauciness of a stirfry will save a life.
Save the day, anyway.
- 4 shallots, diced finely
- 2 tsp minced garlic
- 1 tsp minced ginger
- 2 red chilli, chopped
- 2 TB oyster sauce (vegan sub)
- 2 TB kecap manis
- 3 tsp soy sauce
- 2 tsp rice wine vinegar
- ¼ cup water
- 1 tsp cornstarch
- 2 tsp cracked pepper
- 2-3 cups mushrooms, sliced
- 1 cup green beans
- 400g firm tofu
- 4 TB flour (I used lentil)
- 1 tsp chilli powder
- 2 spring onions, thinly sliced
- ½ cup coriander, chopped
- Basmati rice, to serve
- Press the tofu for at least 30 minutes.
- In a zip bag or a glass container, combine the flour, chilli and tofu. Give a good shake, to coat.
- In a pan, heat a little oil. Once hot, add the tofu and cook to crispiness. Make sure you flip and get all of the sides crisp. Once cooked, set aside.
- Reheat the pan. Add a little oil, then the shallots, garlic and ginger. Heat for a few minutes, until the onion starts to become translucent. Throw in the chilli.
- Now is a good time to add the mushrooms - i love them super soft!
- Throw in the oyster, kecap, soy, vinegar and the water. Stir, then sprinkle on the cornstarch. Stir quickly and allow to bubble.
- Add the pepper and green beans. Cook for a few extra minutes, before adding in the tofu.
- Cook for one more minute, then turn off the heat.
- Serve on rice, sprinkled with spring onions and coriander.