SLOW-BAKED MARINATED TOFU WITH STEAMED GREENS AND RICE VERMICELLI

“When I’m not in the mood for eating meat, I think ahead and start planning this tasty dish – the tofu is best marinated overnight before being slowly baked. It’s delicious topped with well-dressed steamed greens and a nest of vermicelli.”

Serves 2 to 3

EASY

Preparation 30 minutes, plus 2 hours’ standing time

Cooking: 1½ hours

Woolworths firm tofu 1 x 297 g carton a mix of Tenderstem broccoli, sugar snap peas, mangetout, fine green beans or baby pak choi 400 g rice vermicelli 2 nests vegetable stock 2 cups

For the marinade, mix: soya sauce 2T sesame oil 1T rice vinegar 1T sherry or Marsala 1T honey 1t garlic 1 clove, grated fresh ginger 1 t grated

For the dressing, mix: rice vinegar 1T sesame oil 5T soya sauce 1T fresh ginger 1 t grated red chilli ½ t finely chopped honey 1t

1 Drain the tofu and pat dry with kitchen paper. Place in a colander over a bowl, then cover with baking paper and a small board. Place a can or two or anything heavy on top to press down firmly for about 45 minutes. Pour off any liquid that accumulates in the bowl. Once firmly pressed, blot well with kitchen paper.

2 Leave the tofu whole and place in a