Ñachi Stir-Fry

Ingredients

In this adaptation, we replace the traditional meat-based ingredients in Ñachi with tofu, aligning with the plant-based principles of Chinese Buddhist cuisine. Additionally, we incorporate Chinese Buddhist cooking techniques, such as stir-frying and the use of aromatic spices, to enhance the flavors and create a harmonious fusion of cuisines. We alse have the original recipe for Ñachi, so you can check it out.

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 block of firm tofu, cubed 1 block of firm tofu, cubed
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 medium carrot, julienned 1 medium carrot, julienned
• 1 cup broccoli florets 1 cup broccoli florets
• 1 cup snow peas 1 cup snow peas
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon red pepper flakes (adjust to taste) 1 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 14g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, whisk together the vegetable broth, soy sauce, rice vinegar, cornstarch, and sesame oil. Set aside.
2. 2.
   Heat vegetable oil in a large skillet or wok over medium-high heat.
3. 3.
   Add tofu cubes and stir-fry until golden brown. Remove tofu from the skillet and set aside.
4. 4.
   In the same skillet, add the bell peppers, carrot, broccoli, and snow peas. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
5. 5.
   Add minced garlic, grated ginger, and red pepper flakes to the skillet. Stir-fry for an additional minute.
6. 6.
   Return the tofu to the skillet and pour the sauce mixture over the vegetables and tofu. Stir well to coat everything evenly.
7. 7.
   Cook for 2-3 minutes until the sauce thickens and coats the ingredients.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Tofu — Press the tofu before cubing it to remove excess moisture and enhance its texture.
• Ginger — Use a spoon to peel the ginger easily. Grate it finely for a more pronounced flavor.

Tips & Tricks

• For a spicier kick, increase the amount of red pepper flakes.
• Customize the vegetable selection based on seasonal availability.
• Add a handful of cashews or peanuts for extra crunch and flavor.
• Serve the stir-fry over steamed rice or noodles for a complete meal.
• Experiment with different vegetables and spices to create your own variations.

Serving advice

Serve the Ñachi Stir-Fry hot as a main dish accompanied by steamed rice or noodles. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Arrange the colorful stir-fried vegetables and tofu on a serving platter, allowing the vibrant hues to shine through. Sprinkle some sesame seeds and cilantro on top for an added visual appeal.