Step 1

I froze my tofu overnight to create a ‘meatier’ texture since the water inside the tofu expands as it freezes and creates a different texture. This is optional though.If you intend to freeze the tofu, no need to press it. You can freeze it straight in the packaging and be sure to thaw it until it completely softens at room temperature before pressing the tofu.

Step 2

To press the tofu, drain any excess liquid from the tofu once taking it out of the packaging. I crumbled the tofu with my hands and then wrapped it in a cheese cloth or thin kitchen towel to squeeze out any water.

Step 3

Heat a large wok or skillet over medium. Once hot, stir-fry the onions until translucent, around 1 minute. Add in the garlic and stir-fry for 30 seconds. Add in the carrots and allow to cook for 3-4 minutes or until half cooked. Add in the potatoes and olives and cook for 3-4 minutes as well.

Step 4

Place the crumbled tofu and dry TVP (if using) into the wok or skillet and then add in the tomato paste, soy sauce, dark soy sauce (if using), and vegetable broth.

Step 5

Pan fry crumbled tofu for 10 mins or until it starts to dry up and absorb the broth.

Step 6

The key here is to cook the tofu long enough that any excess moisture draws out and it starts to resemble minced meat.

Step 7

Allow to cook for a few more minutes or until the potatoes and carrots are cooked through.

Step 8

Add some sugar to counter the acidity from the tomato paste and then add some pepper. Season with salt or more soy sauce, to taste, if needed.

Step 9

Serve hot with with some rice. Enjoy!