1 block of firm tofu
1 green chilli chopped
2 tablespoons olive oil
2 garlic cloves chopped or minced
1 inch knob of fresh ginger chopped finely
1 bunch coriander chopped well (stems included)
2 tbspn Tamari or soy sauce
2 tbspn Mirin seasoning
1 tbspn Hoisin
1 cup vegetable stock
Dash of white pepper
4 cups chopped vegetables (I use red capsicum, celery, zucchini, broccoli, bok choy)
Fry the tofu in a hot wok with half of the olive oil and tamari or soy sauce until browned and crispy on the outside. Remove from wok and leave in oven on low to keep warm.
Add the remaining olive to the wok and gently fry the capsicum, chilli, garlic, ginger and white pepper for 2 minutes
Add the tamari/soy sauce, hoisin, mirin, and vegetable stock and bring to a gentle boil.
Reduce to a simmer, add the vegetables and stir through the sauce, cook for just a few minutes then switch the wok off and leave to steam for a minute or two with the lid on (add some water to the sauce before adding the vegetables if you don't still have at least a cup of liquid in the wok).
Just before serving the stir through the coriander stems.
Serve on a bed of rice (I use basmati), top with the tofu and garnish with the coriander leaves.