Stir-fry with Sizzling Tofu
- 1 tablespoon sesame oil
- 2 teaspoons Thai red curry paste
- 2 garlic cloves, crushed
- 2 teaspoons grated fresh root ginger
- 300g (10oz) bean sprouts
- 1 red pepper, cored, deseeded and thinly sliced
- bunch of spring onions, trimmed and chopped
- 125g (4oz) button mushrooms
- 150g (5 oz) mangetout, halved lengthways
- 1 tablespoon soy sauce
- Coriander leaves, to garnish
For the tofu:
- 1 tablespoon grated fresh root ginger
- 4 garlic cloves, crushed
- 1 teaspoon brown sugar
- 1 teaspoon Dijon mustard
- 4 tablespoons soy sauce
- 500g firm tofu, cut into 5mm (¼ inch) slices
- very light olive oil for shallow-frying
Tofu is marinated with ginger, garlic, honey, mustard and soy sauce, sizzled in oil and served with crunchy stir-fried vegetables. Delicious as it is, or with hot cooked Basmati rice or noodles. Check that the Thai curry paste does not contain fish: some supermarket own brands are fine.
Start with the tofu. In a shallow dish mix together the ginger, garlic, sugar and soy sauce. Toss the pieces of tofu in this mixture until they are well coated. Leave to marinate for as long as you can 10–30 minutes or up to 24 hours.
To make the stir-fry, heat the sesame oil in a wok until smoking hot. Add the curry paste and stir for a few seconds over the heat, then add the garlic and ginger, and stir again.
Add all the vegetables to the wok and stir-fry 1–2 minutes then cover and leave to cook for 5 minutes or until the vegetables are tender. Stir in the soy sauce.
Meanwhile drain the tofu, saving any remaining marinade. Fry the tofu on both sides in hot olive oil. You will probably have to do this in two batches, so keep the finished pieces hot under a preheated grill.
Add any reserved marinade to the vegetables. Check the seasoning and add some salt if necessary, then serve, with the sizzling hot tofu and garnish with coriander.
Taken from Rose Elliot Vegetarian Supercook, published by Hamlyn.