Some family favourites. Tofu two ways. Amazing, both of the recipes.
Tofu and Spinach Layers with Chilli Miso and Sesame Sauce
I cooked this for my daughter when she was admitted to the Bar. Or rather, she made it as I cooked the rest of the meal. She did do some improvisations, as she had had a long night celebrating the night before, and it was touch and go that she would even be able to attend the family dinner in her honour….
The play of textures in this dish is amazing, as well as the tastes.
|4 Tblspn rice wine vinegar||1 Tblspn soy sauce||2 Tblspn yellow miso|
|1 Tblspn sambal oelek||0.25 Tblspn palm sugar||2 Tblspn chopped Pickled Ginger, pus 4 whole pieces|
|1 tspn toasted sesame oil||120 l rapeseed or other oil||freshly ground sea salt and black pepper|
|40 g spring onions, chopped||115 g baby spinach leaves cut into 0.5 ribbons||450 g firm tofu, cut very thin lengthwise slices|
|1 Tblspn toasted sesame seeds|
Combine the vinegar, soy, miso, sambal oelek, palm sugar and chopped pickled ginger in a blender and blend until smooth. Alternatively, this can be made in a mortar and pestle. Grind the ginger first, adding the sugar next, then the sambal oelek and miso. Lastly add the vinegar and soy.
Drizzle in the sesame and rapeseed oils to form an emulsion with the blender running, or whilst stirring quickly in the mortar and pestle. Season with salt and pepper, reserve 4 Tblspn and transfer rest to a large bowl.
Add the spring onions and spinach to the bowl with the dressing and gently combine.
To shape the Napoleons, place a slice of tofu on a plate and add a layer of spinach. Top with a second slice of tofu, and a second layer of spinach. Finish with a layer of tofu. Make 4 Napoleons in total this way. Drizzle each serving with 1 Tblspn reserved dressing and garnish with the whole pickled ginger and toasted sesame seeds.
Serve in the middle of large white square plates.
Pouch Tofu Three Coloured Stuffed
I was in the Asian supermarket the other day, looking at the various tofus, and there was an Indian woman buying the fresh home made stuff. I asked her about them – she says the textures were a bit better in her view, but that there was not much difference to the packaged ones. I asked here where she was from – I guessed Malaysia – but she was from Singapore. I asked if she was Hindu – but, no, she was catholic. I asked her how she ate her tofu, and she told me that she grills them quickly – even on the BBQ, – and then stuffs them with shredded vegetables. Hence this most excellent dish was born. Fantastically simple. Fantastically wonderful.
Be daring with the sauce – use any dipping sauce if you want some variety.
|Fresh deep fried tofu (fried tofu pufs) or non deep fried tofu (very firm) – 1 cube per person||carrot, julienned||lebanese cucumber, julienned|
|bean sprouts||sweet chilli sauce or soy sauce.|
Grill the blocks of tofu, on a BBQ, grill pan or frying pan, for about 2 minutes on the top and bottom sides. Remove from the grill or pan and, using a sharp knife, slice through horizontally, but not completely through, forming a little pocket in the tofu. Stuff the pocket with the carrot, cucumber and bean sprouts, pushing them into the split. Drizzle some sweet chilli sauce over the opening of the slit on top of the vegetables, or use soy or a dipping sauce of your choice. Eat with fingers.
recipe notes and alternatives
Rather than grilling the tofu, heat half a cup of vegetable oil in a heavy based pan and fry the tofu for 30 seconds or so on each side until crisp. Drain on absorbent paper.