The old saying says that necessity is the mother of invention. Tonight at the Kitchen Playground, it was necessary to use up some leftover (homemade) tofu and some leftover roast lamb. The result was a simple and tasty little dish that would work just as well with uncooked lamb, just increase the cooking time slightly to ensure the meat is cooked through. With some precooked rice from the freezer needing only a few minutes to reheat, this is definitely a 10 minute meal!

Chinese style lamb and tofu stew
2 – 3 tablespoons rice bran oil
2 onions, sliced
5 cloves garlic, crushed
1 4cm piece ginger, grated
3 cups diced, leftover roast lamb
1/3 cup Chinese cooking wine
300g tofu, chopped into 2cm cubes
4 leaves silver beet, shredded (or other any other leafy greens)
steamed rice to serve
1. Heat oil in a wok or frypan. Add onions and fry until softened. Add garlic and ginger and cook for another minutes
2. Add lamb and cooking wine. Cook until heated through and most of the wine has evaporated.
3. Add tofu and silver beet and cook for another couple of minutes.
4. Serve over steamed rice.