Pan seared bean curd

Pan-seared bean curd in tomato and basil sauce

Pan-seared bean curd in tomato and basil sauce
 
Author:
Recipe type: Mains
Serves: 2
Ingredients
  • 4 fillets of bean curd ‘fish’ (vegan fish)
  • ¼ cup olive oil
  • ½ teaspoon dried chilli flakes
  • 3 teaspoons crushed garlic
  • 3 large tomatoes, chopped
  • 3 slices of jalapeno from a jar, chopped
  • ¼ cup vegetable stock
  • ½ cup of fresh basil, chopped
  • 2 tablespoons lemon juice
  • ½ teaspoon fresh lemon zest
  • Salt and pepper to taste
Instructions
  1. Heat olive oil in a fry pan and toss through chilli flakes and garlic.
  2. Add tomato and jalapenos, stirring until soft.
  3. Add stock and bring to a simmer.
  4. Stir in basil, lemon juice, zest, and salt and pepper, and turn heat to low.
  5. Heat another fry pan, add a splash of oil and sear the fillets until brown. Reduce heat and warm fillets through.
  6. Pour sauce over cooked fillets and serve immediately.
Notes
It's got some kick to it!

 

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