Fried Rice with Seared Tuna and Sesame Soy Vinaigrette
Serves 2
INGREDIENTS
Tuna and Fried Rice
500g sashimi grade tuna fillets
2 tbsp canola oil
Salt and pepper to taste
2-3 cups leftover cooked rice
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 green onions, thinly sliced
1/2 cup large carrot, grated
1/2 red bell pepper, sliced into thin strips
2 tbsp canola oil
1 tsp sesame oil
3 tbsp reduced sodium soy sauce
1/2 cup frozen peas
Vinaigrette
2 tbsp rice wine vinegar
2 tbsp soy sauce
Juice of 1 lime
1 tbsp honey
1 tsp fresh ginger, grated
2 tsp sesame oil
1/4 cup canola oil
1 tbsp fresh cilantro, finely chopped
1 tbsp green onion, finely chopped
1/4 tsp black pepper
METHOD
To make the vinaigrette, combine the vinegar, soy sauce, lime juice, honey, and ginger in a small bowl.
Slowly whisk in 2 teaspoons of sesame oil and then 1/4 cup canola oil.
Stir in the chopped cilantro, 1 tablespoon green onions, and black pepper. Set the mixture aside.
Season the tuna fillets with salt and pepper.
Heat 2 tablespoons of canola oil in a large skillet over high heat.
Once the pan is very hot, add the tuna fillets. Sear them on the first side for one minute, flip them over, and sear the second side for 30 seconds.
Remove the tuna from the pan and set aside on a plate.
Heat 2 tablespoons of canola oil in a wok or large skillet over high heat.
Add the remaining green onion and stir fry for 1 minute.
Add the red pepper and stir fry for 1 minute.
Add the grated carrot and stir fry for 1 minute.
Add the garlic and ginger and stir fry for 30 seconds.
Add the rice and stir fry for about 3 minutes, until the rice is hot and well coated with oil.
Finally, add the soy sauce 1 tablespoon at a time, until the rice is as salty as you like it.
Add the peas, and stir fry until warmed through.
Slice the tuna fillets into thin slices. Divide the fried rice on two plates and serve the tuna on top and drizzle with the vinaigrette.
Top with additional cilantro and green onions if desired.
Bon appétit! Served on my “La Boheme” dinner plates.
Cajun Baked Salmon
Serves 4
INGREDIENTS
Olive oil
1 tbsp onion powder
1 tbsp garlic salt
1 tbsp paprika
1 tbsp chilli powder
1 tsp dried oregano
1 tsp dried rosemary
4 salmon steaks
1 lime, cut into quarters
METHOD
Preheat the oven to 160°C.
Combine all the spices in a small bowl and set them aside.
Line a baking pan or tray with aluminium foil and lightly grease the foil with olive oil.
Cover the top of the salmon steaks with one half of the spice mixture.
Place the steaks with the spiced side down on the lined baking pan or tray and sprinkle the remaining spice mixture on the other side of the steaks.
Place the salmon, uncovered, on the centre rack in the oven and bake for 12-15 minutes, until the salmon flakes when cut into with a knife.
Serve the fish immediately with rice or pasta and a side of your choice of vegetables.
Bon appétit! Served on my “Impromptu” and “Piano” dinner plates.
Greek Style Lamb Shank
Serves 6
INGREDIENTS
2 tbsp extra virgin olive oil
Juice of 2 large lemons
1 head of garlic (about 10 cloves), crushed
6 fresh bay leaves
1 tbsp dried oregano
2 tbsp fresh oregano leaves, plus extra to garnish
1.5 kg medium potatoes
6 large tomatoes, skinned and cut into small chunks
200 g feta cheese, coarsely crumbled
6 small lamb hind shanks, each weighing between 350-400g
METHOD
Preheat the oven to 190°C.
Add the lemon juice, crushed garlic, bay leaves, dried and fresh oregano, and 1 tablespoon of olive oil into a large, heavy-based casserole with 1 teaspoon of salt and 1 teaspoon of black pepper. Stir together.
Peel the potatoes and cut them into large chunks. Add them to the casserole with the chopped tomatoes and 150 grams of crumbled feta cheese and mix together well. Nestle the lamb shanks down into the potato mixture. Pour 100 millilitres of water over the ingredients and drizzle with the rest of the olive oil.
Cover the casserole with foil and a close-fitting lid and place it in the oven to bake for 3 hours, until the meat starts to fall off the bone. After 2 hours, check to see if it needs a little more water. Cook uncovered for the final 30 minutes.
Serve at the table, straight from the casserole, garnished with a little more oregano and the remaining feta.
Bon appétit! Served on my “Piano” dinner plate.
Coq Arabique
Serves 4-6
INGREDIENTS
1 whole chicken, cut into 8 pieces
100 ml espresso coffee
100 g pit-less prunes
100 g apricots
50 g soft yellow raisins
600 ml rose or white wine
1 whole cinnamon stick
5 cm ginger, peeled and sliced
3 garlic cloves, finely chopped
1 small red chilli, sliced (optional)
Salt and pepper
Couscous:
2 cups couscous
1 1/2 tbsp butter
2 cups vegetable broth
1 1/2 tbsp olive oil
1 tsp salt
METHOD
Preheat the oven to 200°C.
Arrange all the ingredients in an oven-proof dish and top with the chicken pieces.
Bake in the oven for 1 hour until the chicken is done and browned.
Prepare the couscous by bringing the broth, butter, oil, and salt to a boil in a saucepan. Add the couscous, stir and remove from the heat. Cover the saucepan with a lid and let the couscous steam for around 5-10 minutes.
Decorate the chicken with roasted almonds and flat parsley and serve it all while hot.
Bon appétit! Served on my “Impromptu” dinner plate.
Lentil Moussaka
Serves 4
INGREDIENTS
1 large eggplant, thickly sliced
1 medium onion, finely diced
1 can chopped tomatoes
1 tbsp tomato paste
1 tbsp fresh parsley, chopped
2 tsp dried oregano
2 garlic cloves, crushed and minced
1 cup brown or green lentils, cooked
Salt and pepper to taste
2 tbsp olive oil
1/2 cup red wine
Hard cheese, grated
Béchamel:
1 cup milk or milk substitute
50 g butter
50 g plain flour
50 g hard cheese, grated
METHOD
Preheat the oven to 180ºC.
Spread out the sliced eggplant on a large tray and sprinkle them with salt. Set them aside for 10 minutes.
When the time is up, rinse the eggplant slices under cold water and pat them dry.
Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry the eggplant slices for a couple of minutes on each side. Remove the slices from the heat and set them aside on a paper towel.
Prepare the béchamel sauce in a pan by melting the butter and whisking in the flour. Gradually stir in the milk, and add the salt and pepper to taste. Then stir in the grated cheese. Heat the mixture until it starts boiling, then reduce the heat to a simmer and stir frequently until sufficiently thickened. If your béchamel is thin, try adding a little more flour.
In a separate pan, heat a little bit of oil and sauté the onions and the crushed garlic for 2-3 minutes until the onions start to soften. Add the 1/2 cup of wine and boil for a few minutes before adding the lentils, fresh parsley, and oregano. Stir before adding the canned tomatoes and tomato puree. Season with salt and pepper and let it simmer for an additional 5 minutes. This can be prepared in advance.
To assemble, spoon half the lentil and tomato mixture into a medium casserole dish. On top, spread out some grated cheese and half the grilled eggplant slices. Then layer the rest of the lentil and tomato mixture and top it off with the rest of the eggplant slices.
Pour the béchamel sauce over the casserole and bake it in the oven for about 8-10 minutes or until the mixture starts to bubble.
Broil for a few minutes until the top is nicely browned, then remove and enjoy immediately.
Bon appétit! Served on my “Impromptu” dinner plate.
Hamburger Casserole
Serves 4-6
INGREDIENTS
450 g potatoes, peeled and quartered
1/4 cup low-fat sour cream
1/4 cup whole milk
60 g extra-sharp Cheddar, coarsely grated
1 tbsp olive oil
1 large onion, diced
1 large carrot, diced
450 g lean ground beef
1 tbsp tomato paste
1 tsp ground cinnamon
1 tbsp flour
1 tsp fresh thyme leaves
1 can diced tomatoes, drained
1 cup low-sodium beef or chicken broth
salt and pepper to taste
METHOD
Preheat the oven to 220ºC.
Place the potatoes in a medium pot, cover them with cold water, and bring to a boil. Add 1 teaspoon of salt, reduce the heat, and let it simmer for 15 minutes until the potatoes are just tender.
Turn down the heat. Add the sour cream, milk, cheddar and 1/4 teaspoon each of salt and pepper, and mash the ingredients together. Remove from heat and set aside.
Heat the oil in a large oven-safe skillet on a stove over medium heat. Add the onion to the skillet and cook it covered, stirring occasionally, for 6 minutes. Add the carrot and continue to cook it covered, stirring occasionally, until just tender - around 5-6 minutes.
Add the beef and cook, breaking it up with a spoon until it is no longer pink. Add the tomato paste and cinnamon and cook for 1 minute, continuing to stir the mixture. Add the flour, thyme, 1/4 teaspoon salt, and 1/2 teaspoon pepper, and stir for 1 minute.
Add the tomatoes and broth, and gently let the mixture simmer until the liquid has nearly evaporated.
Spoon the potatoes over the beef mixture and use a fork to create ridges in the potatoes (this will make for a crispier topping).
Put the skillet in the oven and bake for around 15-20 minutes, until the potatoes are golden brown and slightly crisp. Broil, if desired.
Bon appétit! Served on my “Impromptu”, “La Bohème”, and “Piano” dinner plates.
Pasta with Chickpea and Spinach
Serves 2
INGREDIENTS
1 onion, diced
1 zucchini, diced
A bunch of fresh spinach
1 can of chickpeas
1 small can of tomato paste
Salt and pepper to taste
A pinch of chilli flakes (optional)
Your favourite pasta
Greek yoghurt (optional)
METHOD
Prepare your choice of pasta as instructed on the package, and set it aside when done.
Meanwhile, gently fry the onion in olive oil on a large pan over medium heat. Add the zucchini and continue to fry for a few minutes.
Add the drained chickpeas to the pan and stir the ingredients together for a few minutes before adding the tomato paste and a little bit of water. Heat through, taste with salt, pepper, and chilli flakes (optional).
Roughly chop the fresh spinach and add to the mixture together with the pasta.
To serve, add a scoop of Greek yoghurt on top (optional).
Bon appétit! Served on my “La Bohème” soup and pasta plate.
Leg of Lamb à la Boulangère
Serves 6-8
INGREDIENTS
2 kg leg of lamb
4 cloves garlic
A few rosemary sprigs
A few thyme sprigs
A small bunch of parsley
2 kg large potatoes, thinly sliced
2 red onions, thinly sliced
600 ml chicken stock (preferably homemade)
50 g butter
METHOD
Preheat the oven to 200ºC.
Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few sprigs of rosemary and thyme.
Place the leg in a roasting tin and season well with salt and freshly ground black pepper. Cover with foil.
In a large ovenproof dish or roasting tin, arrange the sliced potatoes, onions, remaining slices of garlic and a good scattering of herbs.
Heat up the stock and butter together, then pour it over the potatoes. Cover the dish with foil and bake in the oven next to the lamb for 1 hour. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 more minutes. Allow the lamb to rest for about 15 minutes before carving. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.
Serve with Broccoli Pea Mash - bonus recipe below.
Broccoli Pea Mash
INGREDIENTS
1 broccoli head, cut into small florets and finely diced stalk
1 clove garlic
3/4 cup water
1/2 tsp salt
250 g frozen peas, defrosted
1 1/2 tbsp roughly chopped mint leaves
2 tsp butter
METHOD
In a pot, steam the broccoli and garlic covered for 6 minutes, until tender. Make sure the broccoli has enough water so it does not stick to the bottom of the pot.
Add peas to the pot and remove from heat and allow to steam, covered, for another 5 minutes.
Add all the remaining ingredients to the pot, season with salt and pepper, and mash well. Cover to keep warm.
Bon appétit! Served on my “Impromptu” dinner plate.
Viking Burgers
Serves 2
INGREDIENTS
Olive oil
Butter
350 g lean ground beef
1 small beetroot, cooked and grated
2 tbsp capers
2 medium onions, red and yellow, cut into rings
Freshly ground pepper and salt to taste
METHOD
In a pan, heat the oil up over low heat and start with caramelizing the onion rings for about 15 minutes or until the onion starts getting soft and brown.
Meanwhile, mix the beef, beetroot, and capers together well and shape the meat mixture into 2 patties with your hands.
Heat a heavy pan over high heat, add the butter, and brown the burgers for 2 minutes on each side to get a crispy exterior. Continue to heat the patties on medium heat for about 3-5 more minutes, until the desired doneness. Overcooking the meat can make them dry.
Serve with butter steamed Brussel sprouts and mashed potatoes.
Bon appétit! Served on my “Impromptu” dinner plate.
Summer Salad with Quinoa
Serves 4
INGREDIENTS
1 cup quinoa
2 cups water
1/2 cup extra-virgin olive oil
4 limes, juiced
1 1/2 -2 tsp ground cumin
Red pepper flakes to taste
1 cup cherry tomatoes, halved
1 red bell pepper, diced
2 cans black beans, drained and rinsed
10 green onions, finely chopped
1/2 cup fresh cilantro, chopped
Salt and ground black pepper to taste
3-4 avocados, sliced
METHOD
Cook the quinoa as instructed on the package. Set aside to cool down.
Whisk olive oil, lime juice, cumin, and red pepper flakes together in a bowl.
Combine quinoa, tomatoes, red bell pepper, black beans, and green onions together in a bowl. Pour the dressing over the quinoa mixture and toss to thoroughly coat everything. Stir in the cilantro; season with salt and black pepper.
Serve immediately or chill in the refrigerator. Perfect with grilled chicken or turkey breast.
Bon appétit! Served on my “Piano” show plate.
White Fish in Saffron Tomato Sauce
Serves 4
INGREDIENTS
4 fillets of your favourite white fish
Salt and pepper to taste
1/2 lemon juice
Tomato sauce:
2 shallots, peeled and chopped
1 tbsp olive oil
1/2 tsp honey
6 tomatoes, blanched to remove skin and diced
2 tbsp tomato paste
1/4 cup white wine
1/4 tsp Spanish saffron
1/2 cup cooking cream
Salt and pepper to taste
Scallops (optional)
METHOD
Preheat the oven to 175ºC.
Rub the fish fillets with lemon juice, salt, and pepper and set them aside while making the sauce.
If you have time, you can prepare the sauce in advance to infuse the flavour.
For the sauce, fry the onions on a pan in olive oil, continuously stirring. Add the remaining ingredients and cook over medium-high heat for 5-6 minutes, stirring well. Add salt and pepper to taste.
Arrange the fish fillets in an ovenproof dish. Pour the tomato sauce over the fish and bake it in the oven at 175ºC for 15-20 minutes or until the fish is done.
Serve topped with fried scallops (optional), rice and your choice of vegetables.
Bon appétit! Served on my “Piano” dinner plate.
Salmon Teriyaki with Butter Cauliflower Rice
Serves 2
INGREDIENTS
1/4 cup soy sauce
1/4 cup molasses or brown sugar
1 tbsp rice wine vinegar
2 tsp corn starch
2 garlic cloves, minced
1/4 tsp ground black pepper
2 salmon fillets
Baby asparagus
Sesame seeds
Sliced green onions
METHOD
In a small bowl, whisk together the soy sauce, molasses, vinegar, corn starch, garlic, and pepper.
Place the salmon in a sealable food storage bag. Add half of the soy sauce mixture to the bag and seal it. Move the salmon around in the bag until it is well coated in sauce. Place the bag in the refrigerator to marinate for 1 hour.
Preheat the oven to 175ºC.
Spray an oven-proof dish with oil and place the asparagus and salmon skin side down on it. Place the dish in the oven and cook for 11-12 minutes, until the salmon is flakey. The cooking time will depend on the thickness of the salmon fillets and how you like them.
As the salmon cooks, make the glaze by adding the remaining soy sauce mixture to a small saucepot. Bring the liquid to a boil, then reduce to a simmer. Let it simmer for 3 to 4 minutes until the sauce has reduced and thickened. Remove it from the heat.
Brush the cooked salmon with the teriyaki glaze and serve sprinkled with sesame seeds and green onions
Serve with garlic butter cauliflower rice or white rice.
Bon appétit! Served on my “Piano” dinner plate.
Oat and Lentil “Meatloaf“
Serves 2-4
INGREDIENTS
2 stalks celery, chopped
½ onion, chopped
2 cloves garlic, minced or pressed
285 g firm tofu, drained
¼ cup walnuts, finely ground
½ cup cooked brown lentils
1¼ cups quick-cooking oats
3 tbsp soy sauce
2 tbsp BBQ sauce or ketchup (plus additional for topping)
1 tbsp Dijon mustard
2 tsp dried parsley
½ tsp thyme
½ tsp sage
½ tsp rosemary
METHOD
Preheat the oven to 190ºC.
Sauté the celery, onion, and garlic on high heat in a skillet with a few drops of water for 5 minutes, until tender. Remove from heat and let it cool down.
Mash the tofu in a large bowl. Stir in the cooked mixture and remaining ingredients and combine well.
Spoon the mixture evenly into a parchment-lined loaf pan and top it with a layer of BBQ sauce.
Bake it in the oven for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Bon appétit! Served on my “La Bohème” dinner plate.
Easy Pasta Salad
Serves 2
INGREDIENTS
375 g fettuccini or your favourite pasta
3 tbsp red wine vinegar
5-6 tbsp olive oil
800 g tomatoes, peeled and chopped
2 spring onions, finely chopped
1/3 cup green olives, chopped
Salt and pepper to taste
Italian basil to top
METHOD
Prepare the tomato sauce by mixing the vinegar, olive oil, tomatoes, spring onions, olives, salt, and pepper in a large bowl. Set it aside and let it sit for 10-15 minutes.
Cook your favourite pasta in salted boiling water as instructed on the package. Drain the pasta and let it cool slightly before adding it to the tomato sauce mixture.
Serve with your favourite toppings, for example, oven-baked eggplant or feta cheese.
Bon appétit! Served on my “La Bohème” pasta and soup plate.
Fish Gratin
Serves 2
INGREDIENTS
450 g frozen spinach, defrosted and squeezed of liquid
1 tbsp butter
Salt and pepper
600 g white fish
A bit of lemon juice
Sauce:
1 tbsp butter
2 tbsp flour
250 ml milk
1-2 egg yolks
50 ml cream
50-75 g Emmental cheese, grated
A pinch of ground nutmeg
Spring onions, chopped
METHOD
Preheat the oven to 250ºC.
Fry the defrosted spinach gently in 1 tablespoon of butter and flavour with salt and pepper. Pour into an ovenproof dish and spread it out so it covers the whole dish.
Arrange the fish fillets on top of the spinach and squeeze the lemon juice on the fish.
Make a béchamel sauce by heating up the butter in a little pan until it is melted. Then add the flour and stir, making sure it is mixed together with the butter and cook for 1 minute. Stir in the milk slowly so that no lumps form. Bring the mixture to a boil gently, add the egg yolks and cream, making sure to stir well. Bring the sauce to a boil again and remove it from heat. Add the nutmeg and cheese and stir while letting it melt into a smooth sauce.
Pour the sauce on top of the spinach and fish. Sprinkle the spring onions on top and gratinate (bake) in the oven at 250ºC for 10-15 minutes, until golden on top and fish is cooked.
Bon appétit! Served on my “Piano” and “Impromptu” dinner plates.
Raw Cauliflower Couscous Salad
Serves 2-4
INGREDIENTS
1 small cauliflower head
A handful of parsley, finely chopped
A handful of mint leaves, finely chopped
1 small shallot, finely chopped
70g roasted pumpkin seeds
Juice of 2 limes
1/4 cup extra virgin olive oil
100g peeled frozen edamame beans
100g frozen green peas
A pinch of cayenne pepper (optional)
Sea salt and freshly ground pepper to taste
METHOD
Blanch the frozen edamame beans and peas in a strainer and set aside.
Remove the hard centre stem of the cauliflower, and pulse blend it into couscous texture.
In a bowl, add the cauliflower “couscous”, edamame, and toss it together with the remaining ingredients.
To serve drizzle with lemon olive and top with your choice of toppings like crumbled feta, sliced apples, sliced avocados, or
chickpeas.
Bon appétit! Served on my “La Bohème” dinner plate.
Portobello Burgers
Serves 4
INGREDIENTS
4 portobello mushroom caps, stems removed
2 tbsp balsamic vinegar
1 tbsp low sodium soy sauce
1 tbsp olive oil
1 tbsp chopped rosemary
1-1/2 tsp steak seasoning or Worcester sauce
4 thick slices of red onion
4 slices Swiss cheese or vegan cheese alternative
4 thin slices of tomato
1/2 avocado, thinly sliced
Italian Ciabatta bread
METHOD
In a bowl, whisk together the vinegar, soy sauce, oil, rosemary, and steak seasoning.
Place the mushroom caps in the bowl, toss well and let it marinate at room temperature for 20-30 minutes, turning it a few times.
Heat a grill pan over medium heat. When the pan becomes hot, brush the grate with oil.
Place the mushrooms on the grill pan, reserving the extra marinade for basting. Grill for 5-7 minutes on each side, or until tender, brushing the mushrooms with marinade frequently.
Top the mushrooms with a slice of cheese each during the last minute of cooking.
While the mushrooms cook, grill the onions and asparagus for about 1 minute on each side, then grill the bread until toasted.
To serve, place the grilled portobello mushrooms with cheese on the bread and top with the grilled onions, sliced tomato, and avocado slices.
Bon appétit! Served on my “Piano” dinner plate.
Tuna and Fennel Pasta
Serves 2
INGREDIENTS
200g tuna
1 large fennel bulb
1 tbsp olive oil
2 cloves garlic, chopped
125 ml vegetable stock
375 g spaghettini
Grated parmesan cheese (optional)
METHOD
Drain the oil from the tuna.
Clean the fennel and chop it up roughly, including most of the feathery fronds. Add it to a food processor and mince.
Heat the oil in a saucepan, add the garlic and minced fennel, and fry gently until soft.
Flake in the tuna, add the vegetable stock and heat through.
Meanwhile, cook the spaghettini al dente in salted boiling water as instructed on the package.
Drain the spaghettini and quickly toss it in the hot tuna fennel sauce, stirring to make sure everything gets coated thoroughly.
Divide into two servings and sprinkle with grated parmesan cheese if desired.
Bon appétit! Served on my “La Bohème” soup and pasta plate.
Hearty Vegan Bolognese
Serves 2
INGREDIENTS
1 tbsp olive oil
½ onion, finely diced
1 carrot, finely diced
5 cremini mushrooms, finely diced
8 oz eggplant, finely sliced
8 oz tempeh or firm tofu, crumbled
3 cloves garlic, minced
1 cup sun-dried tomatoes, minced
¼ cup red wine vinegar
1 cup low-sodium vegetable broth
1 tsp dried oregano
1 tsp dried thyme
12 oz tomato sauce
METHOD
Spread out the sliced eggplant on a tray, sprinkle with salt, and let it sit for 10 minutes. Brush off the salt.
In a large sauté pan or skillet, add 1 tablespoon. of olive oil and heat over medium heat. Add the onion, carrot, mushrooms, and eggplant and sauté for a few minutes.
Add the tempeh, garlic, sun-dried tomatoes, red wine vinegar, vegetable broth, tomato sauce, and dried herbs. Stir the mixture well to combine, cover and let it simmer for 10-12 minutes until the eggplant is soft.
Serve with your favourite pasta, top with some freshly grated Parmesan cheese to taste, and a side of fresh salad leaves drizzled in olive oil and balsamic vinegar.
Bon appétit! Served on my “Piano” dinner plate.
Tofu Stir-Fry with Broccoli and Mushrooms
Serves 2
INGREDIENTS
1 small broccoli head (or broccolini), chopped
250 g tofu, patted dry and cubed (or chicken or shrimp)
1 fat shallot, thinly sliced
5 garlic cloves, rough chopped
230 g shiitake or mixed mushrooms, stems removed and sliced
1–2 tbsp neutral oil
Salt and pepper to taste
3-4 dried red chillies to taste
2 tbsp peanuts or cashews, chopped (optional)
2 tbsp sweetened black vinegar
2 tbsp soya sauce
2 tbsp water
METHOD
Steam the broccoli and set it aside uncovered when finished.
In a wok, heat the oil over medium high heat. Add the tofu (or chicken or shrimp) and a pinch of salt and pepper. Brown all the sides of the tofu until golden and crispy - about 5-6 minutes. Remove it from the wok and set it aside.
Add a little more oil to the wok and add shallot and garlic, stirring constantly for about 2 minutes until golden and fragrant.
Add the sliced mushrooms. Turn down the heat to medium and continue cooking, stirring often until tender. Add the dried chillies and nuts. Sauté for 1 minute.
Add the vinegar, soy sauce, and water, and continue to stir. Add the steamed broccoli and the tofu, and stir thoroughly to coat everything in the sauce.
Divide amongst two bowls.
Bon appétit! Served on my “Impromptu” pasta and soup plate.