I am gonna try to be vegetarian, but eat some meat for good protein, like once every two weeks, is that ok?
I think that you should try Braised beancurd (tofu) casserole
I found it on BBC.)
Preparation time 30 mins to 1 hour
Cooking time 10 to 30 mins
Vegetarian
Ingredients
6-8 dried Chinese mushrooms
225g/8oz Chinese broccoli (gailan)
175g/6oz carrots
2 cakes fresh beancurd (firm tofu) or 100g/4oz deep-fried beancurd
600ml/1 pint vegetable oil
a few small slices of peeled ginger
1 tsp salt
1 tsp sugar
1 tbsp rice wine or dry sherry (optional)
2 tbsp vegetarian oyster sauce or light soy
2 tsp cornflour paste
a few drops sesame oi
Method
1. Soak the dried mushrooms in warm water for 25-30 minutes. Squeeze dry, discard the hard stalks and cut into two or three pieces if large, leave whole if small. Reserve the water in which the mushrooms have been soaked.
2. Wash the broccoli and discard any tough outer leaves, cut the stalks diagonally into short sections. Cut the carrots diagonally into thin slices. Blanch the broccoli and carrots in a pan of lightly salted boiling water for about 2 minutes, remove and rinse in fresh cold water. Drain well.
3. Cut each cake of the fresh beancurd into about 12 pieces. Heat the oil in a pre-heated wok and deep-fry the beancurd pieces for 3-4 minutes until golden; remove and drain.
4. Heat about 3 tablespoons oil in a pre-heated wok, add the ginger pieces followed by the mushrooms, broccoli, carrots and beancurd, stir-fry for about 2 minutes, then add salt, sugar, wine (if using) and the mushroom soaking water, blend well and bring to the boil.
5. Add the oyster sauce, stir and braise for another minute; thicken the gravy with the cornflour paste, then add the sesame oil and serve. Serve with plain rice or as a 'dressing' for noodles.
I think it sounds yummy! I might try it!