Marinated tofu with Asian greens
Photo by Babiche Martens
The marinated tofu here is deceptively easy. Pricking the tofu all over with a fork lets the marinade seep in to leave an intense flavour. I like to blanch Asian greens then plunge them into cold water to refresh. This way, when they are tossed in the wok, they will remain a wonderful bright colour and retain their crunchy texture. Served with rice, this is a meal on its own or can be added to an array of other Chinese dishes in a banquet.
|1 Tbsp||Kecap manis, also called sweet soy sauce|
|2 tsp||Fresh ginger, grated|
|2 Tbsp||Soy sauce|
|2 tsp||Brown sugar|
Tofu and greens
- In a small bowl mix kecap manis, soy, ginger and sugar.
- Prick tofu with a fork then cut into bite-size pieces. Toss in marinade, leave for 20 minutes.
- Heat 1 Tbsp of oil in a wok or frying pan on a high heat. Add shallots, chilli, ginger and rice vinegar. Cook for 2 or 3 minutes.
- Add Asian greens and cook for 2 minutes, so they stay crunchy. Stir sesame oil through, and remove to a serving plate.
- Heat remaining oil in the wok to a high heat. Toss tofu with the marinade gently until golden brown all over. Place on top of the greens.
- Garnish with a few sliced chillis and serve with steamed rice.