Friday, September 6, 2013

Vegan MoFo 5- Jamie's Ministry of Food- Sizzling Stirfry


In my pregan days, when my then fiance now husband and I had just moved out of home this was a staple in our house. The original from Jamie O's Ministry of Food tastes reallyyy good and we missed it but we hadn't got around to making a vegan version yet... so it was about time!


The sauce is divine, absolutely packed with flavour, salty with a kick of spice and zing of ginger. I've always had a thing for runny eggs and rice so this silken tofu version is a winner with me, the hubs prefers the 'fried rice' version with a firm tofu scramble addition to the rice.

I switched up the veggies because my other half is a fussy one and I'm just grateful he'll eat some veggies so I go with what he likes when we share a meal but any stir fry veggies taste amazing in this recipe.

Sizzling Beef with Spring Onions and Black Bean Sauce
Sizzling Tofu with Black Bean Sauce and Rice
Jamie's Version:
sea salt

freshly ground black pepper

130g long grain or basmati rice

200g sirloin or rump steak
1 red pepper
1 handful baby corn
1 thumb sized piece of ginger
2 cloves garlic
1/2 fresh red chili
2 spring onions
1 handful mangetout
1 tbsp sesame oil
1 tbsp groundnut oil
2 tbsp black bean sauce
1 tbsp soy sauce
2 limes
1 large egg
1 bunch fresh coriander
Claire's Version:
Makes 4 serves
sea salt
freshly ground black pepper
130g long grain or basmati 3 cups cooked brown rice
200g sirloin or rump steak 1 x 300g packet organic tofu (firm)
1 red green pepper
1 handful baby corn 1 carrot, sliced into strips
1 thumb sized piece of ginger
2 cloves garlic Pinch of asafoetida
1/2 fresh red chili
2 spring onions--> 1/4 cup chopped green tops only
1 handful mangetout 2 celery stalks, sliced into strips
1 tbsp sesame oil
1 tbsp groundnut oil
2 tbsp black bean sauce
1 2 tbsp soy sauce
2 1 limes
1 large egg 1 tbsp dijon mustard
2 tbsp nutritional yeast
1 x 300g packet organic tofu (silken)
1 tbsp sesame seeds
1 bunch fresh coriander
  • Cook rice (1.5 cups rice, 3 cups water) and allow to cool
  • Chop coriander roots and chili finely
  • Grate ginger
  • Combine black bean sauce, soy sauce, lime juice, asafoetida and sesame oil in a small bowl
  • Chop tofu, spring onion greens and vegetables into small strips
  • Combine silken tofu, dijon mustard, nutritional yeast, soy sauce and freshly cracked black pepper and blend until smooth
  • Add silken tofu mixture to brown rice and heat
  • Add sauce to a large hot pan or wok and fry off coriander roots, chili and ginger for 2 mins
  • Add tofu strips and cook for 5 mins
  • Sprinkle with sesame seeds and serve with coriander leaves
  • Enjoy!

I hope you like this vegan version as much as we did, I know we definitely won't be waiting so long to make it again!

Love and Smiles,







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