I love tofu! I’m on a one woman rampage trying to convert everyone – Elix has just about gotten on board with it and the tofu rice bowl i made for dinner helped in encouraging her into the tofu fan club.
Tofu – made by curdling fresh soya milk and allowing it to firm up as it cools is a great source of protein, calcium and iron. It helps to keep bad cholesterol low and is good for hormone balancing. Great to incorporate into your diet if you are trying to cut out meat but still want a decent amount of protein.
This recipe requires a couple of pans to be on similtaneously so I advise prepping, chopping and measuring all the ingredients before you start to cook anything. Mix together the cornflour, salt and pepper and coat the tofu pieces. Heat vegetable oil in a frying pan and gently fry the tofu pieces with the aliced chilli – turn them to achieve a golden, crispy coating.
Whilst the tofu is cooking, mix together the soy, mirin, garlic, ginger and sesame oil – fry the mushrooms in this sauce and as the mushrooms soften, mix in the spinach.
To assemble the rice bowl, place the rice at the base and the raw carrott and cucumber on top. This gives some fresh crunch to the dish. Now place the saucy mushrooms and spinach on top and finally the crispy, chilli and tofu. Pour any remaining sauce from the mushrooms over the top for extra flavour – almost like a gravy! If you fancy, make this into a bibimbap and top with a fried egg and sriracha chilli sauce! Mix everything together into a giant mess before eating – this way you get a mouthful of all the textures and temperatures aswell as chilli and sweet, sticky sauce.
My love of Thai food just keeps on growing and a trip to Chinatown in London on Friday where i found some flat rice noodles inspired me to attempt to recreate a stir fry that we learnt to cook in Chiang Mai.
This dish contains loads of healthy vegetables, is meat and gluten free and very easy and tasty.
150g Flat Rice Noodles
3tsp low salt Soy Sauce
2 heads Pak Choi – leaves and stems halved
Handful of Mange Tout, Mini Corn, Mushrooms – all sliced
100g Extra firm Tofu – diced into 2cm cubes
1 Chilli – diced
2 Cloves Garlic – diced
1 Egg – beaten
3tbsp Oyster Sauce
1tsp Fish Sauce
1/2 tsp Palm Sugar
If using dry noodles, soak these in boiling water until softened, drain and then leave to soak in 1tsp Soy Sauce – put to one side.
Get two frying pans on the hob. In one, heat 4tbsp vegetable oil, once hot, gently place the tofu and chilli in to crisp up and turn golden.
In the other pan or wok heat 1tbsp coconut oil and add the garlic. Once sizzling, add the mange tout, mushrooms, pak choi and baby corn. As the veggies begin to soften add the prawns and noodles, followed by the sauces and sugar. As everything mixes together smelling sweet and giving a little colour to the noodles – push it all to one side of the wok and tip in the beaten egg. Let the egg scramble and mix into the noodles and the vegetables.
Keep an eye on the tofu, turning over until each piece is golden and crispy. When cooked, place on some kitchen roll to dry.
Serve with the crispy tofu on top for extra crunch and let the full texture and taste of the sweet noodles come through.