As an avid vegetarian and vegan enthusiast, I am always hunting the grocery stores for the latest and greatest ways to cook delicious meals. This recipe came across my Pinterest and I was immediately obsessed. Originally the recipe calls for tofu, but I substituted with Mifu and made other own adjustments accordingly. If you love Asian fusion cuisine keep reading for a yummy dish and easy recipe!
I tried this Mifu product a while back at a promotional event in town. It has been years since and I am finally getting around to making something with it. This is long overdue too because it is delicious! After trying Beyond Meat in Iceland earlier this year, I am eager to try more vegetarian alternatives to protein sources local to me in Finland.
So the recipe itself is relatively simple. Once you fix up the sauce the rest is just warming up the produce and Mifu. To start, add all the sauce ingredients to a blender and combine well. A good blender will also aerate the mixture giving it a little more color. I love this sauce so much because it can be used for any sort of Asian fusion dish.
After the sauce is prepared, marinate the Mifu and set it aside. Somewhere between 15-30 minutes should be sufficient. While that is happening, prep your produce! My husband had the idea to add one bell pepper and it made for a nice pop of color and an additional source of vitamin-c. Size matters, so finely chop the bell pepper and leave the carrots to be thinner semi circles. I am all about meal presentation and the ever important mouthfeel.
On a skillet over medium to high heat, add all the ingredients until cooked through. The beauty of being an entirely vegan dish is that there is no worry for undercooking. Depending on how you like your food, you can cook to your heart’s desire!
Once complete, plate the dish with a side of rice and garnish with a lime and sesame seeds. It’s the perfect indulgent meal for any night of the week. Let me know if you make it and if you use any personal adjustments to the recipe!