Seen as I’m still on my mission to kick up the protein when I stumbled upon Sonia’s recipe for a Zucchini and Mushroom Chicken Stir Fry which looked and sounded incredible I had to leap on it and make a tofu version.
Stir fries are so simple, so satisfying, super healthy and when made with tofu literally come together in minutes. Perfect for a busy bee like myself who is always racing to tick another thing of my to do list!
The fact that this one contain nut butter was enough to make me want to make it immediately (those peanutty noodles are still on my mind!)
I didn’t toy with the recipe too much, it was perfect as it was, except of course for subbing out the chicken. I also used plain chili puree as I didn’t have any sambal oelek as recommended.
It was delicious. The almond butter works so well and will definitely become a stir fry staple from here on in. Cashews are always on my top stir fry ingredient list, they’re unique nutty flavour bounces off the veg and tofu perfectly and provides the necessary crunch.
Tender tofu, not cooked for longer than 5 minutes, coated in almond butter yumminess.
I’m not usually the biggest fan of mushrooms unless they’re shitakes or oysters but if you hit up chestnut mushrooms with flavour it somehow makes they’re own natural flavour a little more intense.
There is also nothing better than only having on pan to clean before you dig in. I have this inability to sit down and dig in to my food until I’ve cleaned up any mess made in the process. I know I’m not the only one, a colleague of mine was telling me she’s the same. Knowing you have to get up and clean up after you’ve eaten just sort of taints the whole relaxation that should be enjoyed around meal times.
Do you clean up as you go or leave it all until after?
Nutty Tofu Mushroom Zucchini Stir Fry (adapted from The Healthy Foodie)
Preparation Time – 5 minutes
Cooking Time – 8-10 minutes
- 1/2 small white onion finely chopped
- 200g (7oz) tofu cut in to bite size pieces
- 2 tbsp cashew nuts
- 1 medium zucchini diced
- 160g (1 cup) mushrooms chopped
- 1 tbsp sesame seeds
- 2 spring onions finely chopped (reserve a little few for topping)
- 1/2 tsp chili paste/puree
- 1/2 tbsp natural organic almond butter
- 1 tbsp almond milk
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- Coat a pan with cooking spray and heat over medium-high heat. When pan is nice and hot, add mushrooms, sprinkle with a little bit of salt and pepper and cook for about 2-3 minutes, then turn each piece to cook the other side until nice and golden brown. Remove and set aside on a piece of kitchen paper to soak up any excess water.
- Put the pan back over medium heat and when hot add zucchini, tofu, garlic and onion and cook for about 2-3 minutes.
- Meanwhile, add ingredients for the sauce to a medium mixing bowl and whisk until well combined.
- When zucchinis start to become tender, go ahead and add the mushrooms, green onions, cashews and sauce then give that a good stir and simmer for a couple of minutes.
- Serve immediately topped with remaining spring onions.