Tofu gets saucy treatment
Marinated tofu is handy for a quick dinner with rice and vegetables, or cook up a few slices to add to an at-home lunch bowl, writes Nicola Galloway.
Iam going through a phase of always having a container of marinated tofu in the fridge. It is handy for a quick dinner with rice and vegetables, or I simply cook up a few slices to add to an athome lunch bowl.
I will admit that I have had a somewhat tremulous relationship with tofu over the years, mostly due my childhood experience of having it served to me in a rather lacklustre fashion (sorry Mum). So I was aware when I served it to my family it had to be packed with flavour and cooked just so – chewy on the outside and soft on the inside.
Today, I introduce you to my current fridge staple of marinated tofu.
When I get a block of tofu home from the store, it gets the following treatment:
Take a 300g block of medium firm tofu and cut into 5mm-thick slices. Layer into a shallow lidded container. Drizzle over 11⁄2 tbsp soy sauce or tamari, 1 tsp toasted sesame oil and 1 tsp maple syrup. This is the base marinade then add extra flavourings as inspired, eg, 2 tsp finely grated ginger and/or garlic, pinch of chilli flakes.
Give the container a little jiggle to distribute the marinade – don’t fiddle with the tofu too much as it is delicate – and place into the fridge for minimum overnight and up to 3 days.
Pan-seared tofu with peanut butter sauce
Store-bought marinated tofu can be used for this recipe, although it can be overly sweet and/or salty with extra additives that I prefer to avoid.
Preparation time: 20 minutes + marinating time Cooking time: 15 minutes Serves 4
Tofu
300g marinated tofu – see directions above
2 tsp peanut oil or clarified butter (ghee) 2 cups cooked white rice
Peanut butter sauce
5 tbsp good-quality crunchy peanut butter
1 cup coconut milk
1 tbsp soy sauce or tamari
1 tsp coconut or brown sugar 2 tsp finely grated ginger root 1 garlic clove, finely chopped Pinch of chilli flakes Juice of 1⁄2 a lemon, about 2 tbsp
Prepare the peanut butter sauce. Place all ingredients into a small saucepan and warm over a low heat, stirring until combined. Add a splash of hot water, if needed, to loosen the sauce. Aim for pourable, but not runny, or overly thick. Check flavour, adjusting with extra soy sauce, chilli or lemon to balance the flavours. Keep warm.
Heat a heavy-based frying pan over a high to moderate heat (or use a barbecue). Add the oil and swirl to evenly coat the base of the pan. Once hot, add half of the marinated tofu slices. Cook for 3-4 minutes, then flip and continue to cook until both sides are evenly golden. Transfer to a plate and repeat with the remaining tofu.
Serve immediately with warm rice topped with tofu and blanketed in peanut sauce. Accompany with sesame slaw.
Variation: Instead of tofu, use 400g chicken thigh, cutting into strips and marinating as above. Pan-fry as per recipes until cooked through, or thread on to skewers and barbecue.
Sesame slaw
Preparation time: 15 minutes Serves: 4
Slaw
1⁄ red cabbage, about 400g
2 carrots, thinly sliced 100g snow peas, thinly sliced 1 spring onion, thinly sliced 1 tbsp toasted sesame seeds
Sesame dressing
1 tsp toasted sesame oil
3 tbsp olive oil
2 tsp soy sauce or tamari
1 tsp coconut or brown sugar 2 tbsp lemon juice
Slice the cabbage as thinly as possible using a knife or mandolin. Place into a salad bowl and add the carrot, snow peas and spring onion. Sprinkle over the toasted sesame seeds.
Combine the dressing ingredients in a jug. Mix well and pour over the salad, toss to combine and serve with panseared tofu and peanut sauce.