This is another wonderful recipe from Madhur Jaffrey’s Eastern Vegetarian Cooking. It is very satisfying. To press tofu, select a medium to firm tofu, place between two teatowels under a baking tray, and put something heavy on top, such as a tin of beans.
- around 100g pressed tofu (firm)
- 225g cabbage (works well with brussels sprouts too)
- 2 fresh hot green chillies
- 1 punnet of mushrooms
- 4 tbsp vegetable oil
- 3 slices of fresh ginger, cut into thin strips
- 3 cloves of garlic, cut into thin strips
- 2 tbsp dry sherry or shaohsing wine
- 1 tbsp soy sauce
- 1/3 tsp salt
- 1/2 tsp sugar
- 2 tsp sesame oil
- Chop the ingredients as follows:
- Cut the tofu into julienne strips 4cm long
- Core the cabbage and cut into fine strips
- Remove the stems from the mushrooms, and slice into 1/2 cm slices
- Cut the spring onions into 4cm lengths, and shred lengthways
- Cut the green chillies into fine 4cm strips
- Heat 1 tbsp of oil in the wok over a medium/high heat and fry the bean curd for about 10 seconds, then remove with a slotted spoon and set aside in a bowl.
- Add the rest of the oil to the bowl, and add the ginger slices for 20 seconds, pressing into the side of the wok. Then add the garlic and fry for a further 15 seconds.
- Add the chillies, mushrooms and spring onions, and stir fry for 30 seconds before adding the shredded cabbage, and frying for a further minute.
- Add the wine, then the soy sauce, salt, sugar and sesame oil. Add each ingredient round the edge, and stir, before adding the next. After another minute add the bean-curd.
The original recipe says to remove the ginger slices beforehand, but I can never find them, which is why I chop it up finely.
Another outstanding and adaptable recipe from Madhur Jaffrey’s book, Eastern Vegetarian Cooking. Tofu and any of the cabbage family is very good. A top tip from the recipe book, after chopping the broccoli, freshen it in cold water until you need it.
- 1 1/2 tsp cornflour
- 175ml stock
- 1 tbs shaohsing wine or dry sherry
- 2 tps soy sauce
- 1 tbs sesame oil
- 1 spring onion
- 4 tbsp vegetable oil
- 2 slices of fresh ginger, peeled and cut into strips
- 2 cloves of garlic, peeled and sliced into strips
- 225g broccoli florets and stems, all about 4cm long
- 1/2 tsp salt
- roughly 225g medium tofu, cut into 2cm cubes or thereabouts
- Put the cornflour in a cup or small jug, and add 50ml of the stock, and mix before adding the sherry, soy sauce, and sesame oil.
- Cut the spring onion into 4cm lengths and then shred lengthways into strips.
- Heat the vegetable oil in a wok over medium heat, and when it is hot, add the ginger and garlic. Stir and fry for 10 seconds, then add the broccoli and spring onion. Continue to fry for around a minute.
- Add the rest of the stock, cover and simmer on medium/low for a minute until the broccoli is hot but still crisp. Lift the broccoli out with a slotted spoon and set aside in a bowl.
- Turn the heat to low, and add the tofu, heating it through. Once it is hot, stir the cornflour mixture in the jug, to ensure it is well mixed, and then pour over the tofu. Mix very gently, and then return the broccoli to the pan. Continue to cook on low, stirring very gently, until the sauce is thick and everything is hot.
I am home alone this week, and experimenting with ingredients. I was very pleased to find tofu in Creagorry Co-op recently, and this was the recipe that I tried tonight. It is very easy to prepare, and can be varied quite a bit. I’ll put all the variations in brackets. I got the basic recipe from Madhur Jaffrey’s Eastern Vegetarian Cooking. I have the first edition, complete with stains and a burnt cover. Very authentic.
- 2 tsp cornflour (or Japanese arrowroot – kudzu)
- 100 to 200ml vegetable stock (or beef stock)
- 1 tsp chilli paste with soy bean (or sriracha +/- miso paste)
- 2 tbsp soy sauce, preferably Chinese thin soy sauce
- 1 tbsp sesame oil
- 1/2 tsp salt
- 1/2 tsp sugar (or Basra date syrup)
- 2 tbsp vegetable oil
- 3 cloves of garlic, finely chopped
- 1 tsp finely chopped fresh ginger (or 1/2 tsp dried ginger, added to the stock)
- 3 spring onions, finely sliced into rounds, including the greens
- 1 block of bean curd (about 300g) cut into cubes – can be as large as 2cm cubes.
- Prepare the sauce. Put the cornflower into a bowl or jug, and mix in a little stock and stir out any lumps. Then add the rest of the stock, along with the chilli paste, soy sauce, sesame oil, salt and sugar, and mix well.
- Make sure the other ingredients are fully prepared and lined up.
- Heat the vegetable oil in a wok (medium high) and then add the garlic and ginger, stirring and frying for 10 seconds.
- Add the spring onions. Stir and fry for 5 seconds.
- Add the tofu. Stir and fry for 1 minute
- Add the sauce, turn the heat to low, stir gently and simmer until the sauce thickens.
I served with steamed broccoli, toasted sesame seeds and noodles.