Ingredients1 tablespoon sunflower oil1 tablespoon chili bean paste (Lee Kum Kee sauces can be found in most large supermarkets)1 tablespoon vegetarian oyster sauce (sometimes called vegetarian stir fry sauce). Alternatively, kecup manis or teryaki sauce work as alternatives1 tablespoon cider vinegar1 tablespoon light soy sauce250g firm tofu200g spinach MethodMix together the chili bean paste, oyster…
Tag: tofu
Pad Kee Mao (Drunken Noodles)
This is my take on the classic Thai noodle dish whose name originates from being so simple it can be cooked when you get home late at night after a few too many at the pub. This dish can also be made whilst sober To make enough for four adults 400g rice noodles 8 tablespoons…
Tofu “Fish” ‘n’ Chips
1 tablespoon light soy sauce 1 teaspoon dark soy sauce 1 tablespoon maple syrup Juice of ½ a lemon ½ teaspoon dried chili flakes 1 teaspoon seaweed flakes (optional) 200g firm tofu ½ tin of aquafaba – whisked lightly 60g panko breadcrumbs ½ teaspoon paprika ½ teaspoon ground turmeric Start by making the marinade. Take…
Spicy, Sticky Baked Cauliflower & Tofu
I was inspired after reading some recipes for Kung Pao, but, not being a fan of szechuan pepper, I decided to have a go at making my own marinade. Roasting the cauliflower first gives it added crunch while roasting the tofu helps it lose moisture so it soaks up the flavours of the sauce. I…
Roasted, Marinated Aubergine and Tofu with New Potatoes and Pepper Sauce
I’d originally planned on coating the aubergine and tofu in panko breadcrumbs, but then decided they could work well, just marinated and roasted as they are. The aubergine and tofu use separate marinades to add extra interest and flavour. This looks complicated, but really isn’t. There are just a few steps required to get to…
Food From 4 