Quick Lunch for 2
· 200g pressed tofu
· ½ yellow, red, & green sweet peppers
· 1 small onion
· half a red scotch bonnet (chilli)
· 2 garlic cloves
· 4 sundried tomatoes slices in oil
· Salt & black pepper
· 90g samphire
· 100g aubergine
· 4 tablespoons of oil from the sundried tomato jar
· 1 Maggi cube crushed
The marinade for the tofu: 3 tablespoons of flavoured oil, 1 tablespoon water, pressed garlic, very finely cut sundried tomatoes (slightly mashed), very finely cut scotch bonnet. Mix well, add the crushed stock cube, salt & black pepper. Set aside.
Cut the tofu in 2 to reduce the thickness, then cut again from corner to corner. You should obtain 8 pieces. Dip the pieces in the marinade and set aside for about 10 minutes.
Cut the aubergine in the same size (1cm thick) as the tofu, quarter the half peppers and onion, lie them on a plate and throw on it the rest of marinade. Leave to the side.
Now remove the samphire from the package and rinse.
You will need a griddle pan and a frying pan.
Heat the griddle pan and line up the slices of tofu and aubergine on it. Fry each side until brown and cooked through for 1 minute and half. The aubergine might need 30s more on each side than the tofu.
|All lined up in the griddle pan|
In a very hot frying pan, heat 1 tablespoon of the flavoured oil. Throw in the multi-coloured peppers, and onions with salt and pepper. Stir fry for 3 minutes. By this time the contents of the pan should be slightly soft and brown, but crunchy. Taste and adjust the seasoning. Now add the samphire and continuously stir from side to side and top to bottom to bring the heat to the surface.
The samphire softens very quickly. So, 1 minute or one minute and half should suffice while the peppers and onions should remain crunchy.
|the rest in the frying pan|
Plate up and serve as suggested.
This is a very light lunch with a little kick to it. With the peppers still crunchy, their sweetness still comes through. Nothing else is needed but, if you must, potato wedges will do.
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