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By Ghillie Basan
Prep Time: 2 hours Cooking Time: 5 mins
Serves: 2-‐4
Ingredients 350g/12oz tofu, rinsed, drained, pa<ed dry and cut into bite-‐size pieces 1 teaspoon ground turmeric 3-‐4 tablespoons soy sauce 3 lemongrass stalks, trimmed and finely chopped a thumb-‐sized piece of ginger, peeled and finely chopped 1-‐2 teaspoons finely chopped dried red chillies 2 cloves garlic, crushed 2 teaspoons sugar 1-‐2 tablespoons sesame, groundnut, sunflower, or rapeseed oil 1-‐2 tablespoons peanuts, or mixed nuts, coarsely chopped a small bunch of coriander leaves, finely chopped sea salt
Method
1. Put the tofu into a bowl and sca<er the turmeric over the top. Add the lemongrass, ginger, chilli, garlic, and sugar and pour in the soy sauce. Carefully, toss the tofu so that it’s coated in the mixture. Cover and leave to marinate for at least 2 hours.
2. Heat a wok or heavy-‐based pan. Add the oil and spread it around the edges. LiO the tofu out of the marinade and place it around the edges of the wok to sear it lightly. Toss the tofu gently in the oil for 2-‐3 and, once the ginger and lemongrass begin to cook and emit a lovely aroma, sQr in the marinade.
3. Toss in the peanuts for 1 minute, then toss in most of the coriander. 4. Season with a li<le salt if you think the tofu needs it – depends on the soy sauce you use – and
serve it immediately from the pan. 5. Garnish with the rest of the coriander and serve it with a splash of soy sauce, or a wedge of
lemon to squeeze over it, if you like.
Wednesdays, 13:15 – 14:00 bbc.co.uk/radioscotland 92 – 95 FM
Stir-fried tofu with lemongrass
The Kitchen Cafe Takeaway