In a very unusual turn of events, I found myself home alone in the Lodge this evening. So, I decided to make one of my favourite quick dishes: Tofu and fried vegetables with rice.I always fry the tofu quite hard for this one and with a good pinch of curry and ground cumin. The best thing is to not use any heavyweight vegetables, so no carrots, no onions (although I always include garlic). It makes for nice colours to only allow green vegetables, e.g. spring onions, green beans, squash and as I did here savoy cabage.
The secret, though, to making this exquisite is to have a really good soya. I prefer tamari which is mild and for some reason goes really well with tofu. Use a good deal of tamari at the very end - never let tamari boil on the pan for more than half a minute or so.
