Lemon garlic tofu
Photo by Tam West
Tofu needs flavour and I am coating it with plenty in this recipe. Tofu is made in a similar way to cheese by coagulating and pressing the solids from soy milk. Depending on what is used to coagulate it and how hard it is pressed the result can range from very soft (e.g. silken tofu) to very firm. For this dish I like it in between — firm enough to hold together well but a bit soft inside. I am serving the tofu with oven-roasted tomatoes for colour and a rich bean dish made with fennel seeds and cabbage for sweetness. It’s a hearty meal. As a lighter option you could swap the beans for a bowl of salad and serve the tofu on top, cut into bite-sized pieces.
|1 tsp||Fennel seeds, toasted|
|1 Tbsp||Olive oil|
|1 cup||Cabbage, shredded|
|1 can||Cannellini beans, with their juice|
|¼ tsp||Black pepper|
- Drizzle tomatoes with olive oil and sprinkle with salt. Roast in a 200C oven for 10-15 minutes.
- Toast the fennel seeds in a hot pan for about 30 seconds then add the olive oil, cabbage and salt. Toss and stir for about 2 minutes until softened then add the beans and pepper. When the beans are hot, reduce heat and simmer for 10 minutes, mashing lightly with a fork at the end. Add a little hot water if the beans are dry, they’re nicer moist.
- Slice the tofu into 4-6 slabs, depending on the shape of the block and your pan. Get the oil hot in the pan then add the cumin, curry powder and salt. Lay the tofu on top and cook on medium for about 4 minutes until browned on the bottom. Sprinkle with garlic and soy sauce then turn over, cooking for 4 minutes on the other side. Just before serving, sprinkle with lemon juice and toss in the pan so the tofu is coated with flavour. Serve with the beans and tomatoes.