Tag Archives: Hot and spicy tofu

Tofu stuffed with toasted sesame, almonds, sorrel and chili

1 Jul

Tofu stuffed with toasted sesame, almonds, sorrel and chili

I taught a cookery class the other day and after I had introduced the dishes a gentleman who told me knew the general drill asked, “So where is the protein”. As I explained where the protein was and how in a vegetarian diet that is varied and borrows recipe from the world, there is plenty of delicious and nutritious variety…look at the pulses, tofu, lentils…

You know what followed don’t you? Yes, there was an upheaval of the ‘tofu is dull and sanctimonious’ debate.

Tofu stuffed with toasted sesame, almonds, sorrel and chili
1. Tofu is bland
a. A blank canvas more like! Is a potato bland? Well of course it is if you just boil it and eat it on its own. Tofu is inviting you to soak it, marinade it, dress it, bake it, fry it, scramble it; for goodness sake just do something to it. Nobody is asking you to eat naked slivers of spongy pointlessness as your main meal. Have you ever put it in a curry? It soaks up the juices and then releases them in succulent and generous bursts in each mouthful. Have you ever marinated it? It catches essences like a long-lost embrace. Have you scrambled it with some spices and veg-you won’t miss the egg!
2. Tofu is expensive
a. Is a block of tofu more expensive than a steak or chicken for a family dinner?
3. Tofu mushes up too quickly
a. Wrap it up in kitchen paper and leave it to stand for a 15 minutes if you are using firm tofu to shallow fry or in a curry and if you are using silken tofu then add them into a stock rather than when stir-frying vegetables.
4. I can just eat meat for the protein
a. Yes of course. Tofu is an protein source for a) those want to follow a vegetarian or vegan diet b) those who cutting down on meat to enjoy health benefits c) those who want to address food shortages in the developing world d) those who want to positively influence the environment
5. I don’t like the texture of tofu
a. Not sure I would be if I just ate it as it is. I like it shallow fried and then spiced and doused with soy, rice wine vinegar and chili. When I have friends over I sometimes deep fry it and they became crisp with a lovely chewiness inside and I add them to noodle soups and sometimes we assemble our own. I make, Vietnamese spring rolls where I use tofu in a slippery bite, and then there are kofta, which are spongy and juicy. Do you like scrambled eggs? Then you will like spiced and scrambled tofu in a pitta or wrap.

Funnily enough when I asked for feedback half the group asked for another class demonstrating different techniques on preparing and cooking tofu. Well…

You could use this recipe on your next barbecue and here a few of my other recipes for tofu if you haven’t already seen them

crispy chaat masala tofu salad with tamarind chutney and yogurt dip

tandoori tofu and cauliflower tacos

hot and spicy tofu, alfalfa sprouts and asparagus Vietnamese spring rolls

soy-masala tofu, quinoa, avocado and mozzarella salad

Ingredients
One block of firm tofu (I used the cauldron pack)
20g sesame seeds
60g almonds
2 tbsp. agave nectar
One large red chilli, finely chopped
1 tbsp. sesame oil
Salt to taste
A few dashes of your favorite chili sauce
40g sorrel leaves
For the dressing
5 tbsp. light soy sauce
2 tbsp. rice wine vinegar
2 tsp. chili oil
Method
1. Wrap the tofu in kitchen paper and rest it until the excess moisture has been soaked up.
2. Toast the almonds and sesame seeds until they lightly brown and the seeds begin to pop before taking them off the heat.
3. Place the sesame seeds, almonds, sorrel, agave, oil, chili, salt, chili sauce all in a food processor and grind it to a paste.
4. Slit the tofu open by making 4-5 lines across the tofu and then fill them as deeply as possible without breaking the tofu block but try and hit the bottom.
5. Lightly grease a non-stick pan and then place the tofu and cook until browned, a little charring is quite pleasant so don’t worry.
6. When once side is browned, flip it over and repeat. I usually start with the un-slit side first
7. Drizzle over some of the dressing and serve immediately- you will get the best effects when the tofu is still hot.

Hot and spicy tofu, alfalfa sprout and asparagus rice paper rolls

14 Apr

Hot and spicy tofu, alfalfa sprout and asparagus rice paper rolls

Hot and spicy tofu, alfalfa sprout and asparagus rice paper rolls

 

Remember I told you that I was going to eat lighter, mood invigorating, colourful, vibrant, fresh food that won’t make me feel heavy, bloated, sleepy or overly hormonally imbalanced? Yes…

Apart from gross indulgence on peanut M&M’s it is going pretty well. My husband ran the marathon yesterday and he did it in one piece, looking a few shades darker, a bit puffed out but certainly not looking depleted, weak or drained. Impressive eh? I had a marathon of my own. Marathon hero took my (automatic) car to London in the morning to make life a bit easier on the homeward journey, but it had the buggy in it. So, I made the journey from Hertfordshire to the Mall with my immensely active, hugely curious, jumping, running, bouncing 26month old. Yes..

Physical exertion is rewarding, but comes with some pain, sometimes. I also did a class of body attack at the weekend and after all this, I think I need to eat light; refreshing foods that DON’T need a lot of work to burn off.

Summer rolls, Vietnamese spring rolls or rice paper rolls. Whatever you call them, they are one of the most versatile, quick-fix meal ingredients out there and they don’t need to be fried or baked. All you do is dunk the rice paper wrapper into warm water for under a minute and wrap up some delectable and seasonal ingredients and then, munch.

You know I like it hot though right? So whatever I include has to be masala-fied. The tofu in itself is a joy, crisp, a bit sweet, a bit hot, a teeny bit sticky, got a good whack of garlic and is utterly relish-worthy. I have used siracha sauce which is a kitchen must, isn’t it? And you know I talk about how I lost my hair in handfuls, so I eat a fair few sprouted beans so today I am using alfalfa sprouts. Try them, they are a bit addictive but its ok, better than over-doing It on peanut M&M’s.

Hot and spicy tofu, alfalfa sprout and asparagus rice paper rolls

Ingredients to make roughly 15 rolls

15 rice paper rolls

400g of firm Cauldron tofu, cut into small cubes

125g fine asparagus tips

125g alfalfa sprouts

One medium onion, finely diced

Siracha sauce to taste (I used 1 tbsp.)

1 tbsp. sesame oil

2 cloves of garlic

¼ can of chopped tomatoes

1 tbsp. soy sauce

100g thinly sliced cucumber

Cook’s note: wrap the tofu in kitchen paper to drain off any excess moisture. When you stir fry it, it will crisp up better

Method

  1. Make the hot and spicy tofu by heating the sesame oil and adding the diced onion and allowing it to brown before adding the garlic, then sauté for another 30 seconds.
  2. Stir in the tofu and allow is brown lightly, then add the tomatoes, soy sauce and siracha sauce. Simmer the tofu until much of the moisture has reduced, for roughly 5-7 minutes. Turn off the heat.
  3. Submerge the rice paper roll into water for 30 seconds and then place it on a chopping board. About 3-4 cm from the bottom, place a line of stuffing; roughly 2-3 asparagus tips, a pinch of alfalfa sprouts, a pinch of cucumber strips and 3-4 cubes of tofu.
  4. Fold the sides inwards and hold them to a spring rolls shape, firmly and tightly. Leave it dry on a large dish.
  5. Serve with dipping sauces such as chilli sauce, coriander chutney or peanut chutney.

 

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