Ingredients
Directions
- 1
Make sure you use firm tofu and press it well, get rid of as much moisture as you can, often I freeze and defrost the tofu for the best texture. Tear up your tofu into chunks and fry off in a pan. Add smoked paprika and some soy sauce as it frys. Once crispy, set aside.
- 2
In the same frying pan, add a little more oil and add 2 finely chopped garlic cloves, after a minute add the tofu back to the pan and continue to fry off with the garlic.
- 3
Make your broth by mixing 300ml veg or vegan chicken stock. 1 tsp of maggi, 1tsp all purpose, 1 tsp oregano, splash of white wine and the juice of 1 lemon.
- 4
Add the broth to the tofu in the pan along with a cornflour slurry (mix 50ml of cold water with 2 tsp of cornflour). Stir until the liquid is absorbed and thickened. Season with salt and pepper and garnish with fresh parsley.
- 5
Serve with rice and your fave veg.
