Fried Tofu salad

Fried Tofu salad

Serves 2 as mains or 4 as a starter 

• 70g wild rocket - washed
• 150g beansprouts – blanched & drained
• 200g tofu - fried in caramelised sugar
• 2 fresh tomatoes - Cut and de-seeded
• 1 Teaspoon of Sesame seeds

For the vinaigrette

• 3 tablespoons mustard oil
• 2 tablespoons soy sauce
• 1 generous pinch of ground ginger
• ½ teaspoon of caster sugar
• 1 pinch of salt
• ½ small red chilli - very finely chopped
• Garlic granules

Prep:

The tofu is sold as a block that will need to be cut and fried. Use the DragonFly pressed tofu as they are much tastier and absorb flavours.

Just cut as in the picture. Dust with salt and ground ginger. In a hot pan, add 2 tablespoons of vegetable oil with 1 teaspoon of sugar. Leave the sugar to brown slightly. Then add the tofu stick and swirl to allow the sugar to coat the sticks. Allow 1 minute for each side to crisp before turning them from side to side.

Once that is done, set aside and prepare the other components of the salad.

The vinaigrette. In a small jar with a lid, add: mustard oil, soy sauce, ground ginger, caster sugar, salt, garlic granules, and chilli. Shake well to combine. Taste and adjust the seasoning.

Now into a large bowl, add: rocket, sprouts, tomatoes and toss. Add the tofu sticks, sesames seeds drizzle the vinaigrette, serve as suggested & enjoy!

 

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Black rice, Tofu, beansprouts



My one pot black rice

Ingredients:

·         300g black rice
·         400g bean sprouts
·         200g Tofu
·         100g frozen petit pois
·         Half cucumber (100grs)
·         1 scotch bonnet
·         1 teaspoon ground lemon grass
·         2 tablespoons dark soy sauce

·         1 small onion
·         5 garlic cloves
·         Olive oil

Method:

Rinse the rice and place it in a sauce pan with 500ml water, salt and a spoon of olive oil. Cook for 1 hour. Regularly check and top up water as needed. Black rice is much harder to cook than all the other rice, so, you will need 45 minutes to 1 hour for it to cook through.

In the meantime, do all the preps as the rest of the cooking goes very fast once the rice is pre-cooked.

Once the rice is cooked, set aside. Assuming that you have done all the preps and cleared your work space, heat 3 table spoons of olive oil in a wok, cut the tofu into chunks and brown with half of the chopped onion.  The tofu tends to disintegrate quite easily, so, once fried set it aside and just add to the dish just before serving. Unlike soya meat, tofu doesn’t absorb flavours. If you have ever eaten a boiled egg white, that is exactly the consistency of tofu.

Once you have removed the tofu from the wok, brown the rest of onion in the same pan for 2 minutes. Now add the rinsed bean sprouts, stir for another 2 minutes. Add the frozen petit pois, courgette, garlic, rice, black soy sauce and finely cut scotch bonnet (chilli). Stir well and cover for 5 minutes.

The hardest vegetable here is the courgette so, after 5 minutes, it should be soft, but crunchy. After 5 minutes  open the pot and stir the content from bottom to top to spread the heat. Cover for another 5 minutes.  Turn off the heat and fold in the previously fried tofu. It is ready to serve.

Bon Appetit! J

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