Many years ago, way back when fashion was my main passion, food took a backseat in my life. I used my ovens and kitchen cupboards as storage units for my clothes and shoes. I didn’t own any pots or pans, ate out most nights and couldn’t even boil an egg.
If this sounds even remotely close to the place you’re in right now, then there’s still hope! If you have time to check your Instagram, Facebook or Twitter pages, you have time to learn how to cook a simple fun, flavoursome stir fry veggie dish.
- 2-3 cloves fresh garlic – chopped and crushed (left for 10 minutes to allow nutrients locked within to activate)
- 200 grams firm tofu (look for the non-GMO, organic kind)
- 3 Chinese broccoli – stems and leaves (you can substitute with normal broccoli if you want, but I urge you to try the Chinese kind – it’s much sweeter, has a great crunch and you can also use the leaves as a spinach substitute)
- 2 medium carrots & ½ medium zuchinni (or one small one)
- 2 handfuls of fresh spinach stems (the stalks of the spinach plant – usually found at your local Asian supermarket).
- 1 daikon radish
- 1 bunch chopped chives (a handful, but add more if you like)
- 3 tbs flaxseed
- 2 tbs unsalted pumpkin seeds
- 2½ tbs ghee, clarified butter (you can substitute with coconut oil)
- 2 tbs cumin (start with 1 tbs but add more if you like)
- 2 teaspoons of Celtic sea salt
- 2 stirfry pans – (medium and small)
- Drain and remove tofu from packet. Roughly chop into rectangles.
- In a small bowl, combine tofu with flaxseeds. The flaxseeds should naturally stick to the tofu (see pic below)IMG_6757
- Chop carrots, daikon radish, Chinese broccoli into same-size pieces. Chop spinach stems, Chinese broccoli leaves and chives.
- On medium heat, melt 1tbs ghee in a medium frying pan – coat the whole surface of the pan with the melted ghee and add crushed garlic and cumin along with the diakon, carrots and broccoli stems.
- Once veg begins to brown to soften and brown, add second tablespoon of ghee along with spinach, Chinese broccoli leaves and chives. Stir to coat veggies with ghee and fry on a medium heat.
- If pan begins to brown (burnt patches appear on the pan – called a ‘fond‘) add a little water and turn heat to low to deglaze your pan which will add more flavour to your veggies! SIDE NOTE: At this point, feel free to taste your veg – is it yummy enough? Do you need a little more spice? Is there too much ghee? These are all decisions you need to make based on your tastebuds. Too much ghee? Blot with a little kitchen towel (use a pair of tongs). Not enough taste? Add more cumin or garlic to your desired taste.
- While your veg simmers on low heat, in your small pan melt ½ tbs ghee.
- Add tofu and pumpkin seeds and turn heat up to brown. NOTE: be careful, as flaxseeds tend to snap, crackle and pop when heat is applied. A few may even jump up out of the pan, so don’t lean over your pan while you cook. Wear an apron and use a long spatula or wooden spoon to provide distance when stirring. You want the tofu to look brown/dark brown which won’t take long so no walking away from this!
- Towards the end of cooking, once tofu is browned and turned a little crispy (thanks to the ghee) sprinkle Celtic sea salt over tofu and stir to combine.
- Last but not least, turn heat off, grab a plate and scoop veg to serve. Finish your dish by topping with cooked tofu and find a space to sit, eat and enjoy this without computers, phones or television which distract our first brain (our mind), disconnecting its important link to our second brain (our gut) that tells us when we’re full and satisfied.