VEGAN POLENTA WITH FENNEL & MARINATED TOFU
Ingredients
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FRESH
fennel 1pc
coriander
onion
garlic 3pcs
chilli
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PROCESSED
polenta 120g
tofu 100g
miso paste 30g
dijon mustard 1tsp
coconut milk 1,5dl
bio coconut oil 1tsp
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DRY
kala namak
cayenne pepper
black pepper
sea salt
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Read instructions on packaging, unpack & separate waste,
then clean your goods.
Prepare all ingredients, then put water to boil.
Cut the fennel bulb and tofu. Chop garlic & onion,
then chop coriander leaves & chillies.
Boil half of the cut fennel for 3 to 5 minutes. Then, get the polenta
going by whisking coarse-ground cornmeal into boiling water,
while stirring, until it thickens.
Add some coconut milk to the creamy polenta mixture,
and season with salt & pepper.
Heat up oil in a pan. Fry the onion with fennel, and chillies & garlic.
Add salt to taste, then put it aside.
Put some miso paste in a small bowl, pour the rest of the coconut
milk over it, and add mustard & paprika
(or cayenne pepper for a spicy version).
Mix well to make a miso sauce.
Preheat oil in a pan, then stir-fry the tofu.
Put the tofu in a bowl, pour the miso sauce over it, and stir gently.
Serve your #planetfriendlyfood with coriander, if you like,
& enjoy your meal :)
made on Earth 4 Earth
