Our tested Stir-Fried Tofu Bowl: sun-warmed, generous, and balanced with chilli and pecorino. Serves 6 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the chilli and pecorino elements, and pat the tofu dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the firm tofu and stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the san marzano tomatoes and the rest of the chilli and pecorino flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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