Vegetarian, vegan, flexitarian (I don’t even know whether this is a proper translation), I hope you already know that I’m willing to try almost every kind of cuisine, as long as it respects the scientifical standards of the NICE (National Institute for Health and Care Excellence) guidelines.
Although tofu is a very old ingredient based on soy beans, it’s not so certain whether, apart from offering proteins, as animal and dairy products do, it would be more healthy.
Anyway, for a vegan diet it’s really important to eat a proper amount of proteins, mainly to feed our muscular system. As for meat it’s better not to consume too much.
For 2p, 200 grams of tofu is already more than a reasonable amount. Chop 600 grams of courgettes and 200 grams of tofu in cubes. Mix the cubes with 4 table spoons of mirin, 4 table spoons of soy sauce and 1 teaspoon of brown sugar. Marinate while you prepare the other ingredients.
Roast 2 table spoons of crushed peanuts in a dry pan. Chop and fry 4 garlic cloves and 1 chili pepper in a drizzle of sunflower oil. Add 200 grams of mushrooms and 4 chopped spring onions. Add the drained marinated mixture (keep the marinade). Bake and stir. Add some of the marinade. Finish with fresh coriander and the roasted peanuts. Serve with rice, noodles, or even without carbs.