Asian Inspired TofuOct 12, 2021
Tofu doesn't have to taste like rubber. It can be a real tasty addition to your vegetarian and vegan meals. And this one is a stonkingly good
1 block organic tofu (around 400g)
oodles of good stuff)
2 "rounds" of rice noodles - wholemeal if you can get them
1 tablespoon sesame seeds (these are not essential)
1 knorr thai lime & ginger stockpot
2/3 garlic cloves, finely chopped
1 tablespoon toasted sesame oil
2 tablespoons dark soy sauce
1 clove garlic - finely chopped
3 slices ginger
1 tablespoon rice vinegar
Selection of green veggies, chopped (I've used mange tout, long stem broccoli, spring onions and pak choi)
Chilli (fresh/flakes) if you want to
The MAIN thing is to get the liquid out of the tofu. I wrap mine is a tea towel (kitchen towel will do but may need changing more regularly), put it on a plate and then sit my heavy pestle and mortar on top (I put this on a plate). Move the weight regularly to make sure all the tofu gets squished, and you may want to change the towel. I did this for a few hours.
Next, combine the all the ingredients except the vegetables, noodles, stock pot and sesame seeds in a blender and whizz.
Take your dry tofu and cut in to even sized cubes, about 2cm ish. Put in a dish, cover with the sauce and the sesame seeds and stir to coat everything. At this point you may choose to marinade for a while but it's totally ok to cook right away. Chuck it all in your crockpot and put it on stew or....
Preheat oven to about 200c.
Spread the tofu out on a baking sheet and cook in the oven for about 25 minutes. I like to stir a couple of times to try and avoiding burning and to use all the liquid..
Cook the noodles as per the instructions, drain and cool. If you're wondering what my black stuff is - honestly, I'm not sure lol. I only had one serving of wholemeal rice noodles and was searching my cupboard for something to use and found an unlabelled back of what looked like very thin, black spaghetti. I suspect it's made from black beans. Anyhoo... was rather yum!
In a large frying pan, put in about 1/2 the stock pot and a good glug of boiled water and melt it down. Add the veggies (obviously put the stuff that will take longer to cook in first).. I like mine crispy so cooked for just a couple of minutes in the flavoured water before I had the noodles to heat through. Add more stock pot to taste if you desire... and a teaspoon of miso can also add a nice depth.
When all hot, simply load the veggies and noodles in the dish and top with the baked tofu. NOM NOM
KEEP IT SIMPLE
1. Use vegetables YOU like. And if you want it really easy, buy a bag of ready prepared stir fry veg!
2. Apparently you can freeze tofu.. so get it in the marinade first and then freeze. This way you can double up the batch and dinner can be served in 15 minutes.
3. I'm going to be working with a lot more recipes over the coming weeks that use rice vinegar and soy sauce so you don't have it getting sticky in your store cupboard for months!
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