Willow Creek Marinated Tofu Stir Fry with Penhill Two Palms Sauvignon Blanc Semillon 2015

Willow CreekMarinated Tofu Stir Fry

With my Madeleine and our son Peter out of town for a while, so I am looking for some dishes which will amuse her and stretch my cooking. We are looking at Vegetarian, possibly vegan dishes.

This week, I found some Japanese Silken Tofu. The tofu could be replaced by pork fillet or chicken breasts with ease.

Willow Creek Marinated Tofu Stir Fry

Serves 2

You’ll need
To marinade the tofu
2 Tbs Willow Creek Director’s Reserve Extra Virgin Olive Oil
1 Tbs Willow Creek Garlic Infused Extra Virgin Olive Oil
1 Tbs Willow Creek Jalapeno Infused Extra Virgin Olive Oil
1 lemon, rind grated very finely, and its juice
60ml honey – you can use agave syrup or any sweetener you choose
60ml Soy Sauce, I use Kikkoman low salt
300g pack of Japanese Morinaga Silken Tofu [297g pack], or homemade tofu which most Chinese supermarkets stock
60ml Willow Creek Director’s Reserve Extra Virgin Olive Oil

Tofu in the marinade

For the rice
4 Tbs Willow Creek Director’s Reserve Extra Virgin Olive Oil
½ onion, thinly sliced
2 cloves garlic, sliced and crushed with a knife point and some coarse salt
½ bell pepper, use purple, red or yellow [green is to pretty up a fruit bowl]
40g baby spinach leaves, washed
300g cooked Basmati Rice [can use jasmine]

What you’ll do
In a bowl measure out the olive oils, add the lemon rind and juice. Add the honey and the soy sauce.  Whisk together well.  Cut the tofu into about 8 slices and then each slice into 4. Work gently with the tofu, it breaks up easily. Add the tofu to the marinade and spoon over some of the marinade.  Leave for at least 30 minutes.

Onions, garlic & yellow bell pepper stir fry

In a wok using the 60ml olive oil, fry the drained tofu until browned [keep the marinade]. Remove and drain. Add the onion to the wok and stir fry over low heat until it just starts turning golden. Add the garlic and the bell peppers and stir fry over low heat for about 2 minutes. Add the cooked rice to the wok with the spinach, stir fry a short while to wilt the spinach. Add the marinade and cook for a while to heat through. Serve in 2 bowls with the tofu shared between the two on the rice.

This  dish is good with Penhill Two Palms Sauvignon Blanc Semillon.

Penhill Two Palms Sauvignon Blanc Semillon, 2016 vintage now available.

A crisp and refreshing blend produced from the two noble Bordeaux white grapes. Big whiffs of grapefruit passion fruit, and ripe sliced pear. Fabulous bright fruit with a long aftertaste.

Click here for information on Penhill Wines.

Read more about Willow Creek Olives and Olive products – CLICK HERE

Willow Creek
is our
Website Partner

signature