Tag Archives: tofu

Mixed Greens & Tofu with Chilli Bean Sauce

22 Friday Jan 2021

Posted by in Food for One, Main Courses, Vegan, Vegetable Dishes

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The vegetable garden has slowed down production in the cooler weather, so there’s a little bit of this and a little bit of that, but if you add all the bits together there’s enough for a tasty dish. I’ve got chard, spinach, mizuna, Russian kale, coriander and bok Choi, broccoli and a few mange toute peas.

For 1 portion

1 clove garlic – finely chopped

small piece of fresh ginger – finely chopped

few slices of red pepper

peanut oil

130 grams tofu – cut into dice

mixed green leaves – sliced

few mange toute peas

few sprigs broccoli and their sliced stems

1 tablespoon chilli bean sauce

1 tablespoon Kejap Manis – this is an Indonesian sweet soy sauce, if you can’t get it use regular soy sauce and a teaspoon of brown sugar

1 tablespoon Thai fish sauce Nam Pla

2 tablespoons water

Juice of a small lime

Firstly in a small bowl mix the last five ingredients together, all the wet ones, and put to one side.

Heat a tablespoon or two of peanut oil in a wok and add the ginger and garlic. Fry for a couple of minutes.

Add the red pepper and fry a minute more.

Add the tofu and fry, tossing it regularly, with the ginger and garlic until well coated with the other ingredients and starting to become golden on the corners.

Add all the greens and stir fry for five minutes or so.

Add the spicy liquid in the bowl and continue stir frying and tossing the ingredients to mix. Cook until the vegetables have brightened and just cooked but still with bite.

Serve with rice noodles. Yummy! This is one of my new favourites!

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Shiitake Mushroom & Tofu Fritters With Sweet and Spicy Sauce

04 Saturday Apr 2020

Posted by in Main Courses, Sauces, Vegan

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The tofu and bean sprout fritters recipe that I posted previously was very good and the resulting cakes very subtle and delicately flavoured. Today I wanted to make some with more punch and depth of flavour, so I fried some finely chopped shiitake mushrooms and fried them with the onion and garlic. Then, as I already had it sitting in the fridge, for the spices I used a tablespoon of the green curry paste that I made for the vegetable curry. And finally to allow for the extra moisture of the mushrooms I added extra egg and rice flour. The cakes did hold together in the pan a lot better than the previous ones with bean sprouts.
I will write the whole recipe for the fritters below, followed by the recipe for the sweet spicy sauce which was a bit of a last minute throw together, but worked really well as often is the case.

SHIITAKE MUSHROOM FRITTERS

Makes 2 portions

200 grams plain tofu

1 spring onion – finely chopped

1 clove garlic- finely chopped

100 grams shiitake mushrooms – finely chopped

peanut or other light vegetable oil

1 tablespoon vegan green curry paste – see previous post for recipe

4 tablespoons – 60 ml rice flour

1 egg – lightly beaten

Fry the onions and garlic in a couple of tablespoons of oil until translucent.

Add the mushrooms and continue frying slowly for another 5 minutes.

Meanwhile break the tofu into a bowl and then mash it with a fork. Add the curry paste and mash more to mix thoroughly.

Add the mushroom and onion and again mix thoroughly.

Add the rice flour and mix, then finally the egg and mix again.

Form into six cakes squeezing the mix together with your hands so it holdS it’s shape.

Fry gently in oil until nicely light brown, about five minutes, then turn over carefully and cook the other side.

SWEET AND SPICY SAUCE

200 ml coconut milk

50 ml chilli jam – you can find the recipe on this site

juice of 1 small lime

1 tablespoon cashew cream

Heat all the ingredients in a small pan stirring them together. If the sauce seems a bit thin, coconut milk varies so much in density, add more cashew cream to thicken.

I have been experimenting with cashew cream, and in general I’m not so excited by it. It was great for thickening this sauce, but as a cream I find it works better for sweet things than savoury. I think in the next blog I will do a comparison of various vegan creamy sauces with recipes of course so you can try making whichever ones appeal.


Tofu & Beansprout Fritters

13 Friday Mar 2020

Posted by in Main Courses, Snacks and Tapas, Starters, Vegan, Vegetable Dishes

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I have been doing my kitchen spring clean and as part of this culling my, rather large, collection of cookery books. As I have been doing this I’ve found some forgotten favourites hiding amongst the other tomes, so I thought I would go through them and share with you some old favourites and new discoveries from each one. This recipe and the next one are adaptations from Sri Owens excellent book, Indonesian Regional Food & Cookery.

For 2 portions

200 grams firm or silken tofu – drained

2 spring onions – finely chopped

1 clove of garlic – finely chopped

peanut oil

1 teaspoon finely chopped fresh ginger or galangal

1/4 teaspoon ground coriander

1 tablespoon of finely chopped fresh coriander

2 tablespoons bean sprouts – either the regular sort you can buy or, my current favourite, fenugreek sprouts, or alfalfa are good

1/2 teaspoon of finely chopped red chilli

Pinch of salt

2 tablespoons rice flour ( if you haven’t got this then regular wheat flour or chickpea flour)

1/2 lightly beaten egg

Gently fry the onion, garlic and ginger in a couple of tablespoons of the oil until the onions are translucent.

Put the tofu in a bowl and mash it well. Drain the onions from the oil in the pan, reserving the oil, and add to the tofu. Mix in.

Add the rest of the ingredients and mix well.

Form into 4 round patties and fry On a medium heat in peanut oil until crisp and light brown.

Drain and serve with a chilli vinegar to dip into.

Tofu Scramble with Spinach & Mushrooms

26 Sunday Jan 2020

Posted by in Starters, Vegan, Vegetable Dishes

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This delicious breakfast dish was adapted and cooked for me by Richard from Doctor Rupy Aujla’s recipe for Tofu Scramble. I will now be experimenting with swapping tofu for eggs in all my favourite scramble recipes.

For two servings –

300 grams firm or silken tofu

70 grams mushrooms

3 spring onions

70 grams baby spinach

salt and freshly ground black pepper

A good pinch of mixed herbs

1/2 teaspoon ground turmeric

olive oil / coconut oil

Slice the mushrooms. Any type of mushroom will work in this recipe, shiitake are particularly good.

Drain the tofu and dry well with a clean tea towel or kitchen paper.

Put in a bowl and mash with a fork. Add the turmeric and seasonings.

Put the mushrooms into a frying pan with enough water to come up to just about half way up the mushrooms.

Cook on a medium heat until the water has been absorbed and the mushrooms are cooked to a softness.

Add half a tablespoon each of olive oil and coconut oil and then the sliced spring onions. Fry for two or three minutes to soften the onions.

Add the tofu and gently mix as it heats through.

Once the tofu is warm, add the spinach and continue gently mixing as the spinach wilts.

Serve on whole meal toast drizzled with a little olive oil.