Meat-free Archives

Butternut recipes

Charred blood orange and mozzarella salad

5 minutes

Root vegetable

Brinjal curry with chickpea dumplings

30 minutes

Cabbage recipes

Umfino (maize meal cooked with cabbage and leafy greens)

35–40 minutes

Beans recipes

Crispy Szechuan pepper tofu

15 minutes

Crispy Szechuan pepper tofu

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

1 x 350 g carton Woolworths PlantLove fresh firm tofu
1 t Szechuan peppercorns, toasted and ground
2 t black pepper, toasted and ground
salt, to taste
80 g cornflour
vegetable oil, for frying

For the smashed cucumber:

1 cucumber, halved lengthways
½ cup rice wine vinegar
2 t caster sugar
sesame oil a few drops
1 green chilli, chopped (optional)

For the noodles:

2 x 100 g sachets Woolworths PlantLove shiitake noodles
1 x 300 g punnet Woolworths shiitake mushrooms, sliced
1 red onion, cut into petals
120 g Woolworths fresh edamame beans
fresh coriander, for serving
2 x 100 g sachets Woolworths fresh Asian sesame stir-fry sauce

Method

1. Press the tofu between two sheets of kitchen paper and weight down with a plate and some canned food while you make the smashed cucumber. This releases any excess liquid.

2. To make the smashed cucumber, smash the cucumber with a rolling pin or something heavy to crush it a little and create rough edges. Tear the cucumber into small pieces and toss with the remaining ingredients. Set aside until ready to serve.

3. Mix the peppercorns, salt and cornflour. Add more pepper if you like more heat. Cut the tofu into bite-sized blocks and generously dust in the cornflour. Shallow-fry in a little oil until pale golden and crispy. Remove and drain on kitchen paper.

4. To make the noodles, cook the noodles according to package instructions. Pan-fry the mushrooms in a little oil, then remove from the pan. Pan-fry the onion until glossy and tender. Add the noodles, mushrooms, edamame beans and tofu to the same pan and toss with the stir-fry sauce to coat. Serve hot, garnished with coriander, with smashed cucumbers on the side.

Cook's note: You could also use any of your favourite seasonal greens or even one of Woolworths’ convenient stir-fry packs.

Find more stir-fry recipes here

Photographs: Andrea Van Der Spuy
Production: Hannah Lewry
Food Assistant: Jacqueline Burgess

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Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Brinjal curry with chickpea dumplings

Umfino (maize meal cooked with cabbage and leafy greens)

Butter bean cacio e pepe

Crispy Szechuan pepper tofu

Crispy Szechuan pepper tofu

Ingredients

Method