An Asian inspired vegetarian supper for two from Diana Henry.
Ingredients
- 280 g firm tofu
- 35 g cornflour
- 1½ tbsp groundnut oil
- 4 shallots finely sliced
- 1 cm piece fresh ginger grated
- 2 garlic cloves finely chopped
- 2 tbsp mirin
- 4 tbsp soy sauce
- ¾ tbsp brown sugar
- ½ tsp sesame oil
- 1 tsp sesame seeds
- 2 spring onions finely chopped
- 250 g packet of microwavable brown rice
- For the green vegetables:
- 2 tbsp groundnut oil
- 2 heads pak choi leaves separated and cut in half lengthways
- 175 g sugar snap peas sliced along their length
- 1 red chilli halved, deseeded and chopped
- 3 plump garlic cloves peeled and very finely sliced
- 3 garlic cloves very finely sliced
Servings:
Instructions
- Drain the tofu and cut it into 3cm cubes. Toss this into a bowl with the cornflour. Make sure all the cubes get covered in flour.Heat 1 tbsp oil in a frying pan and fry the cubes all over until they are golden and crisp all over. Lift out with a slotted spoon.
- Add the shallots and fry gently until they’re soft, then add the ginger. Cook for a minute longer, then add the garlic and fry until golden.
- Pour in the mirin and the soy sauce, add the sugar, stir and add the golden tofu cubes. The sauce will reduce to coat the cubes of tofu. Pull this off the heat and leave it while you prepare the vegetables.
- Heat the oil in a wok or a frying pan and add the pak choi, sugar snaps and chilli. Stir-fry for a couple of minutes over a high heat, then add the garlic. Turn the heat down a little and fry for another minute – don’t let the garlic burn.
- If the pak choi still hasn’t wilted, add about 35ml water, turn the heat up and cook until the water has evaporated and the vegetables are glossy.
- Prepare the rice and reheat the tofu in its sauce. Add a little sesame oil to the tofu and sprinkle with spring onions and sesame seeds. Put the rice in two bowls and spoon on the vegetables and then the tofu. Serve immediately.
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