I first made a tofu recipe approx 3 years ago and to put it bluntly it was a big bowl of squishy disgustingness. I did it wrong.
But now I’ve learnt how to do it right and it was yummy ! so if your new to tofu try this 😉
I did mine in the slow cooker whilst i was at work, but this could always just be done in a pan too.
- Block of Tofu – I used 369g block of cauldron tofu from tesco for £1.50 !
- 1 red pepper sliced
- 250g spinach
- 2 garlic cloves finely chopped
- 85g peanut butter
- 1-2 chillis deseeeded and finely chopped- depending how hot you like it, i used 2 and it wasnt spicy at all
- 1 tbsp finely chopped ginger
- Juice of 1 lime
- 3 tbsp rice wine vinegar
- 2 tbsp sugar
- 2 tsp sesame oil
- 300ml vegetable stock
- Small bunch of coriander chopped
- First things first any tofu savvy pirate should know that the key to a good tofu is to squeeze as much water out of it as possible to begin with. This is what 2012 nicola did wrong resulting in a plate of minging.
- sooo heres how to do it. First put the whole block on a plate, put another small plate on top of it and squeeze over a sink. SIMPLE. watch all the water ooze out. you can even squeeze it gently by hand just be careful not to crumble the tofu, its a delicate creature. chop into chunky cubes.
- Heat some oil in a pan and add the cubes, fry on a medium heat for 3 minutes, then turn the cubes and fry on the other side for 3 minutes. they should look like this……
- Next chop all the other ingredients!
- In a bowl mix the sesame oil, lime juice, peanut butter, soy sauce, vinegar, sugar, garlic, ginger, and chillis.
- Add the tofu, red peppers and sauce mix into the slow cooker with 300ml of the vegetable stock.
- Cook and cover on low for 4 hours ( or if using a pan cover and cook on a low simmer for 30 mins)
- 15 minutes before serving add the spinach to the slow cooker/ pan and mix. cook for a futher 15 minutes until spinach wilts. stir in half the chopped coriander (approx 1 tbsp)
- Serve with rice or noodles, topped with the rest of the fresh coriander and I sprinkled a couple of cashews on top to be fancehhhhhhh.