Ginger Mirin Tofu (v)

I know I know, new year new food and all that? This isn't that healthy cos it's deep fried but oh my, it's delicious and the perfect antidote to all the rich Christmas food. Well it is for us anyway!

For 4 portions you need
1 pack firm tofu
2-3 tbsp cornflour
60ml light soya sauce
60ml mirin
2cm piece of ginger, finely grated
oil for deep frying

Cut the tofu into bite sized cubes and toss to coat in the cornflour. As it cooks, this gives a delicious light crispy coating to the tofu.

Heat the oil until hot and then fry the coated tofu in batches until crispy and light brown.

Place the soya sauce, mirin and ginger in a bowl. Drain the cooked tofu straight into the bowl and allow it to cool slightly and soak up the flavour. Serve with wilted garlic greens and plain rice for a nutritious meal you can feel smug about all day.

Tofu Hoisin Pancakes (v)

I made a different version of these a few months ago, but we all fancied them again so I simplified the method and they were pronounced even more delicious than before! They're quick to cook, but the tofu really benefits from being pressed to make it firmer and then left to marinade for up to 24 hours.

For three people you need
1 pack firm tofu
1/2 jar hoisin sauce (I like Win Yip)
1/4 cucumber, finely sliced
2-3 spring onions, shredded
9 oriental pancakes
a little oil for frying

Begin by draining the tofu and placing it between two folded tea towels. Place a heavy weight on top (I use a le crueset pan!) and leave to drain. After 30 mins, replace the tea towels (which by this stage will be saturated with liquid) and leave pressed for at least another 30 mins, or overnight if you can (place the tofu in the fridge if you're going to leave it over night).

Once the tofu has been pressed, slice in half through the middle of the block, then in half again before slicing thinly. Layer up the tofu strips in a pyrex bowl with a thin covering of hoisin sauce. Cover and leave to marinate for at least an hour, and up to 24.

When you're ready to cook the tofu, heat the oil in a wok and fry the tofu in batches. Heat the pancakes according to the pack (usually about 45 secs in a microwave) and serve layered with hoisin sauce, cucumber, spring onions and the tofu. Yum yum yum!

Hoisin Glazed Tofu with Rice Noodles, Carrot & Coriander Salad

This photo got picked up by VeganFoodShare on instagr.am, go me! It really does taste as good as it looks, promise, and is a very easy quick after work recipe to create too.

For four people you need

Tofu
1 pack firm tofu, drained and cut into strips as per pic
1 bottle hoisin sauce

Salad
2 large carrots, coarsely grated
1 small bunch coriander, roughly chopped
1 red onion, sliced
Juice of one lime
1-2 red chillies, sliced (add more or less depending on how hot you want it!)
2 tbsp mirin
1 tbsp rice wine vinegar
1 tsp sugar
2 cloves garlic, crushed

Noodles
4 bundles rice noodles

Method

Begin by marinating the tofu in the hoisin sauce. This can be done in advance and left in the fridge (for up to 3 days). If you don't prepare ahead of time, leave it to marinate for 15 mins or so.

Place the noodles in a bowl and pour over enough boiling water to cover. Leave to soak.

Put all of the salad ingredients, reserving a little of the chopped coriander for a garnish, into an bowl and mix gently.

Place the marinated tofu in a shallow pan with a little oil and pan fry over a medium heat until the outside is sticky and glazed and the inside is hot.

Once the noodles are soaked, drain and refresh in cold water. Place on a plate and top with the salad. Put the cooked tofu on top and add a little extra of the hoisin marinade. Decorate with some chilli slices and coriander and then scoff. Delicious, healthy and so so tasty!

Thai Style Tofu 'fish' Cakes (v)

Spicy, salty, hot and delicious. Everything Thai inspired street food snacks should be. And vegan too, yay! This satisfied a craving for fish cakes and was dead simple to make. They are lovely straight from the deep frying pan, but equally store well for a few days and can be successfully reheated in an oven so make up a full batch and enjoy over a few days :)

For about 20 nuggets of deliciousness you need
1 pack tofu, pressed flat and well drained (it doesn't matter if it starts to crumble)
1 onion
3 cloves garlic
4-6 chillies, depending on how hot you like your food!
2 tbsp thai red curry paste (I used a massaman one as it was already open)
1 bunch coriander stalks
About 1/4-1/2 cup plain flour
Oil for deep frying

Begin by placing everything apart from the tofu, flour and oil in a food processor and blending to a mush (you want everything really finely chopped and well combined). Add the tofu and pulse to blend until it's just mixed. Add flour until it reaches a thick sticky consistency.

Heat the oil in a deep pan until really hot (a cube of bread turns golden brown in 3 secs). Take small spoonfuls of the tofu mixture and drop into the pan, taking care not to splash yourself with the very hot oil. Leave to cook on one side for a few mines then flip over and cook the other side.

Drain on kitchen paper and either eat straight away or reheat in an oven. Lovely with prik nam pla (but make with soya sauce not fish sauce!) and sweet chilli sauce.

Laab (v)

If you are veggie/vegan then substitute the fish sauce for mushroom soya sauce and some rice vinegar. Do not stint on the chillies. You need this to make your mouth dance and burn from the heat. Make sure you serve it with some plain jasmine rice to cool your mouth tho!

For 2-3 portions you need:
1 red onion, finely sliced
1 shallot, finely diced
1 cup fresh coriander, roughly chopped
3 tbsp fish sauce (yes really) or 2 tbsp mushroom soya sauce and 1 tbsp rice vinegar
juice of 2 limes
1/2 cup fresh mint, roughly chopped
2 tsp hot chilli powder
2 thai chillies, finely sliced
1 tbsp toasted rice (buy ground rice and toast till golden brown)
1/2 pack marinated tofu

Place everything apart from the tofu in a large bowl and mix thoroughly. Heat the tofu through until hot and add to the bowl. Mix thoroughly. Serve with jasmine rice to temper the heat from the delicious sauce.

Quinoa with Broccoli and Tofu (v)

I had lunch with my lovely lovely friend today and made this for us to share :) It was pronounced delicious. Result ;-)

For 4-6 portions (depending on greed) you need:
1 cup white quinoa
2 cups water
1 tsp vegan stock powder
1 packet tenderstem broccoli, trimmed and cut into bite sized pieces
1 tbsp dark soya sauce
1 tbsp mirin
1 tsp rice wine vinegar
1 tsp sesame oil
6 spring onions, trimmed and sliced
1 packet smoked and marinated tofu (taifun is best imho)

Place the quinoa, water and stock in a lidded pan. Bring to the boil and cook for about 8 mins. Add the broccoli and turn off the heat (keep covered). Leave to steam for a further 15 mins. Add everything else and scoff. Simples. Delish.

Tofu Scramble with Mushrooms and Spring Onions (v)

I have long been scared to make this, and I have no idea why. It's a piece of p*ss. Quick. Tasty. Easy. Good for you. And to my delight sooooooooo much nicer than scrambled eggs too. Tofu scramble, where have you been all my life??!

For two people you need:
1 small pack firm silken tofu, drained
3-4 spring onions, trimmed and finely sliced
1/2 punnet mushrooms, roughly chopped
1 tsp oil
salt and pepper
1/2 tsp ground turmeric
a few drops tabasco to serve (optional)

Begin by sauteeing the onion and mushrooms in the oil for about 5 mins till softened and the juices have run from the mushrooms. Season. Crumble over the tofu and add the turmeric. Cook through, stirring gently so that the tofu doesn't break up too much. Serve with toast (and marmite ;-)) and a few drops of tabasco.

Lettuce Wraps with Sesame Tofu and Carrot Salad (v)

This was a disgustingly healthy lunch in an attempt to be a Good. Person. at the start of the return to work. My attempt was derailed by the mini ritter sport chocolates a kind colleague had brought back from his travels. Oh well. Life is all about balance is it not...

For 1 person you need:
2 chinese leaves
4 tbsp carrot salad
1/2 block taifun sesame tofu, cut into thin slices

Place the chinese leaves in a tub/on a plate. Fill with the carrot salad. Top with the tofu. Eat. Simples.

Thai Style Tofu and Oat Burgers (v)

This pic provoked the highest number of likes on instragr.am I have ever had lol! It's a quick burger to make (assuming you have a food processor) and can be tweaked according to what flavours you fancy.






For 4 large burgers you need:
1 pack plain tofu
2 tbsp thai red curry paste
1 lemon grass stalk, outer layer removed and cut into rough chunks
3 cloves garlic
1 onion, roughly chopped
1 tbsp frozen kaffir lime leaves
1 inch piece of ginger, cut into rough chunks
1 cup (maybe more) of oats

To serve:
Burger buns
Iceberg lettuce
Fresh coriander, roughly chopped
Sliced red onion
Tomatoes
Sweet chilli sauce or ketchup etc

Begin by placing all of the burger ingredients apart from the oats in a food processor. Blitz till smooth. Add enough oats to make the mixture form a sticky, wettish dough. Line a baking sheet with baking paper or magic liner and splat dollops of the mix onto the baking sheet. Bake in a hot oven for 15-20 mins till set and lightly browned.

Toast the buns and layer up with the lettuce, onion, coriander, tomato and whatever sauces you fancy. Top with a burger and attempt to eat...!

Watercress, Tofu and Orange Salad (v)

This ended up tasting like the king prawn chilli noodle salad I used to love from M&S. But quite by accident, I hadn't intended to make it that way. It's light, refreshing and kicks a punch at the end from the chilli. Add some noodles to it if you want to include carbs.





For one person you need:
1 orange, skin cut off and cut into segments, retain the juice.
1 cup each of watercress, baby spinach leaves and rocket
2" piece of cucumber cut into bite sized chunks
1/2 red onion, sliced into half moons
1/3 block taifun smoked tofu, cut into bite sized pieces
2 tbsp hot sweet chilli sauce

Place everything on a plate and layer up. Scoff. Don't make this with the orange in it the night before like I did cos the acid in the juice will wilt the leaves... Still tasted nice tho.

Ginger and Garlic Teryaki with Sticky Rice (v)

This is stupidly healthy, very easy and delicious. What more could you ask for...

For 2-3 portions you need:
1 pack tofu
1/2 cup dark soya sauce
1/2 cup medium sweet sherry or mirin
2 cloves garlic, crushed
1 inch piece of ginger, grated
2 carrots, thinly sliced
3 leave chinese leaf, shredded
1 leek, sliced

Cut the tofu into chunks and place in a bowl with the soya sauce, sherry/mirin, garlic and ginger. Leave to marinate for as long as you can, but at least 30 mins.

Place the tofu et al into a pan and heat to boiling, reduce the heat and simmer for 10-15 mins, allowing the sauce to reduce by 1/3. After 5 mins add the carrots and cover. After 10-15 mins add the leek and chinese leaf and cook for a further 5 mins. Serve with sticky rice.

Hazlenut Tofu with Japanese Broth and Sticky Rice (v)

This was lush. Really lovely and stupidly healthy too. I am a culinary genius. Just, please, don't try making this whilst intoxicated like I did. Muchos ouchos.

For 2-3 people you need:
1 packet hazlenut tofu (available from the rather marvellous 8th day in Manchester) cut into thin 1" square slices
1 leek, finely sliced
2 carrots, sliced on the diagonal
1 packet pok choi, shredded
1/2 packet snow peas, cut in half
4 florets of cauliflower, cut into slices the same size as the tofu
1 cup sherry
1/2 cup soya sauce
2 cloves garlic, sliced
1" piece ginger, grated
about 1/2 cup boiling water
1 cup sushi rice

Begin by cooking the rice - place in a pan with 1.5 cups boiling water. Bring to the boil, cover with a lid and simmer for 10 mins. Turn off the heat and allow to steam cook.

Meanwhile place the sherry and soya sauce into a pan. Add the garlic, ginger, leeks, carrots and tofu and bring to a gentle simmer. Add the water to taste to make sure the broth isn't too overpowering with the soya sauce etc. Once the rice has finished cooking add the remaining veggies and heat through briefly. Serve with the rice and feel disgustingly healthy.

Number 86 aka Special Vegetable and Tofu Chow Mein (v)

This is quick, easy and tasty. What more could you want...!

For 3-4 people you need
2 bundles noodles (soba, udon or egg if not vegan)
1 pack marinated tofu
1 onion, sliced
1 carrot, sliced
1/2 pack baby corn, halved
1/2 pack snow peas, halved
1 jar chow mein sauce (yes yes I know...)
4 spring onions, whites cut on the diagonal and the green bits sliced
handful corriander, roughly chopped
2 tbsp soya sauce
2 cups beansprouts

Cook the noodles as per the instructions. Meanwhile stirfry the onion for 2-3 mins then add the other veggies (apart from the beansprouts) and tofu and the sauce. Cover with a lid and steam cook for 2 mins. Drain the noodles and add to the pan along with the tofu. Serve in bowls topped with the green bits of spring onion, corriander and the soya sauce.

Thai Green Curry Noodle Soup (v)

This is a very quick but delicious after work treat.

For 3 people you need:
1 can coconut milk
2 tbsp thai green curry paste
1 bag stirfry vegetables or assorted veggies (e.g. carrots, pak choi, onion, peas etc)
3 bundles rice noodles
1 pack marinated tofu
chopped fresh corriander to serve

Place the coconut milk and curry paste in a pan and heat. Add the noodles and vegetables and cook for 3-4 mins. Add the tofu and heat for a further minute. Serve in bowls topped with fresh corriander. Slurp with satisfaction.

Spiced Noodle Soup with Vegetables and Tofu (v)

This is based on a Wagamama recipe and it sooooooooooooo quick and sooooooooooooo tasty.

For 3-4 portions you need:
2-3 bundles ramen noodles
2 tbsp red curry paste
1 onion, sliced
1 leek sliced
1 carrot, thinly sliced
1/2 cup frozen sweetcorn
1.5l water
200ml soya milk
1 packet tofu, drained and cut in to cubes
2 tbsp vegetable oil
2 tbsp each of mirin and soya sauce
Juice 1 lime

Begin by frying the tofu in the oil till crispy. Drain. Place the curry paste in the pan and fry for a few minutes then add everyone else. Cook for 5 mins or so till the noodles are done. Serve in ramen bowls and slurp your way to satisfaction.

Chilli Tofu and Alfafa Wraps (v)

This is one of those disgustingly healthy quick lunches that makes you feel very virtuous :)

For 2 portions you need:
1 pack smoked and marinated tofu, cut into strips
4 large outer leaves from a chinese leaf or cos lettuce
1 large cup alfafa
1 cup leftover stirfried veggies in chilli sauce
splash soya sauce
fresh corriander

Lay the tofu in the leaf then add the vegetables, corriander and alfafa. Add a dash of soya sauce and scoff.

Teryaki Tofu with Glazed Vegetables and Rice (v)

After my yukky tummy earlier in the week I found what I really wanted to eat was something clean, vegan and with Asian flavours. And this is a favourite recipe that hit the spot luckily.

For 3 hungry people you need:
1 block tofu
1/2 cup soya sauce (I used tamari)
1/2 cup mirin
1/2 cup dry sherry/sake
1 tbsp sugar
2 cloves garlic, crushed
1 carrot, sliced
1/2 chinese leaf, shredded
1/4 cup water
2 tsp cornflour

Begin by preparing the tofu. Slice in to three, and then slice each piece in half. Place in a large flat pan with the soya sauce, mirin, sherry and sugar. Heat to dissolve the sugar, bring to the boil and then poach the tofu for 10 mins, turning halfway. Take out the tofu and place on a baking sheet. Roast in the oven at 180 degrees for about 15 mins till it's glazed and starting to turn sticky.

Meanwhile poach the carrots and garlic in the remaining sauce. Once the carrots are tender, mix the cornflour with the water and add to the pan. Heat to thicken the sauce and then add the chinese leaf. Heat until the leaf is lightly wilted then serve on a bed of brown rice with the tofu on the side. A perfect, zen like meal :)

Tofu Sweet Chilli Noodle Salad (v)

This is inspired by what used to be my favourite M&S salad bowl (king prawn & sweet chilli noodles) and is based on a recipe in July's Good Food magazine (p56)

For 4-6 portions you need:
3 bundles of medium noodles (soba or udon work well)
1/2 cucumber
1 bunch spring onions, finely sliced
2 carrots, peeled and grated
1 pack marinated tofu chunks
zest and juice of 2 limes
4 tbsp sweet chilli sauce
rocket/watercress and spinach salad mix (1 large handful per serving)
fresh corriander sprigs
2 tbsp toasted sesame seeds
1 tbsp sesame oil
2 tbsp light soya sauce/shoyu

Begin by cooking the noodles as per instructions on the pack. Drain and toss through the sesame oil and soya sauce. If you prefer shorter noodles roughly cut them (or break the dry noodles up as you add them to the pan to cook).

Halve the cucumber, scoop out the seeds with a teaspoon and then cut into half moons. Grate the carrot. Add to the drained and seasoned noodles. Mix together the chilli sauce and lime juice/zest and mix well. Place the noodles in a tub and add the salad leaves, topping with the sesame seeds.

Yotam Ottolenghi's Black Pepper Tofu

This is a serious dish. Serious as in taste. And serious as in heat. OMG it's hot! And I like spicy food. But it's hot in the right way. It doesn't just blow your head off, it builds up the heat intensity and leaves your lips numb at the end. I've made some tweaks, based on what I had available and what I thought we could cope with. I think the thing that blew me away the most was the fact that Lex adored this dish. It was nearly too hot for me, but he scoffed loads down. Go figure. And go make... The original recipe is on the Guardian website.

For 4 generous portions you need:
400g tofu
Cornflour, to dust the tofu (make sure you sieve this to get rid of the lumps)
Vegetable oil, for frying
75g butter
2 onions
2 red chillies
6 garlic cloves
2 tbsp grated ginger
2 tbsp crushed black peppercorns
3 tbsp sweet soy sauce
3 tbsp light soy sauce
4 tsp dark soy sauce
1 tbsp sugar
1 bunch spring onions, cut into segments 3cm long

Begin by cutting the tofu into cubes about 1.5cms square, then dust the tofu with the cornflour. Deep fry in oil till golden and crispy and then drain on kitchen paper.

Blitz the onion, chillies, garlic and ginger till a lumpy puree then fry in the butter for about 15 mins (I guess you could use a couple of tbsp of oil if you want to make it vegan but the butter does add a richness that might need to be replaced by vegan marge).

Add the soya sauces, pepper and sugar and then place the tofu in the pan to heat through. Serve garnished with the spring onions and lots and lots of plain rice. And water. But make sure you eat the rice to lessen the effects of the chilli and pepper!

Quinoa Salad with Greens (v)

A variation on the puy lentil and quinoa salad, but different enough to warrant its own entry. This is another vegan salad that makes a perfect lunch :)

For 2 portions you need:
1 cup quinoa
2 cups water
1 leek, finely shredded
2 tsp vegan stock powder
2 tbsp each of mirin and soya sauce
1 tbsp rice vinegar
1/2 packet purple sprouting broccoli
1 tbsp sesame oil
2 tbsp toasted sesame seeds
1 pack marinated tofu chunks/ 1/2 pack marinated tofu block

Begin by placing the leek, quinoa, stock and water in a pan and bringing to the boil. Cook, covered, for 10mins, add the broccoli and then turn off the heat and leave to steam for 20 mins. Add the remaining ingredients before placing into tubs for lunch the next day.