Crispy Peanut Tofu with Brocolli & Noodles (V)

I love tofu these days, which is odd because I didn't like it all those years that I was a vegetarian. Maybe I have just found new ways of cooking it...years ago it was kept somewhat basic and flavourless, but marinated it is delicious.

Also, I like to bake tofu - it is basically like a sponge and soaks up oil at an alarming rate which baking seems to prevent. Its also a good idea to press the water out of the tofu - best way is to drain it from the pack, wrap in layers of kitchen paper and place in between two chopping boards or plates. Put a weight on the top one (some saucepans will do) and leave for 15 minutes. This way they will lose the water and absorb the flavour better.

I've kept this recipe fairly simple as the marinade speaks for itself and just added some broccoli; you can add pak choy and mange tout if you like.

Ingredients:

1 1/2 tbsp. sesame oil
3 tbsp. soy sauce
3 tbsp. light brown sugar
2 1/2 tbsp. peanut butter
1 clove garlic, chopped finely
1 Thai chilli (I used birds eye), chopped finely, seeds removed if liked

200g noodles
1 onion, sliced thinly
2 cloves garlic, sliced
1 inch piece ginger, sliced
1/2 head broccoli, cut into florets
1 tbsp. sake (Chinese wine)
2 spring onions, for serving
chopped peanuts, for serving

Method:

In a bowl, mix the sesame oil, soy, sugar, peanut butter, garlic, chilli together. Whisk well until combined.

Chop the pressed and drained tofu into squares and put into the marinade. Stir well and leave to marinate for up to 2 hours. Remove from the marinade and reserve the marinade for later. Then put the oven on 170 C and place the tofu on a baking sheet covered with greaseproof paper. Bake for 20 minutes. Remove from the oven and set to one side.

Cook the noodles as per pack instructions (usually 4-5 minutes), drain and set to one side.

In a wok or large pan, fry the onion in a little oil until beginning to brown. Add the ginger and garlic and continue to cook for a couple of minutes. Add the broccoli and stir fry for about 3 minutes on a high heat. Add the sake and pop on a lid to let the broccoli steam for 5 minutes. Then add the noodles and tofu. Add a little water to the reserved marinade to loosen and add to the dish for a light sauce. Garnish with the sliced spring onions, chopped peanuts (if liked) and serve.

 

Jamaican Jerk Paste

This weekend I am hoping for good weather. We have planned a bbq and as everyone knows, certainly in the UK, that planning a bbq is about the same effect as doing a rain dance. We want it to be beautiful and sunny - chances are it will rain. However, I am staying positive and already making plans for the food.

One dish I know will be going on the bbq, is my Jamaican Jerk Chicken. Its a recipe I have played with for years but now have it perfect. Its not one for the faint hearted though - its pretty hot. I just made a batch and used 8 large scotch bonnets which is usually about right.

Ingredients:

15g Ground Allspice
180g soft brown sugar
7 garlic cloves
7-8 scotch bonnet chillies
1 tbsp. dried thyme
180g spring onions (scallions)
1 tsp. cinnamon
half a tsp. nutmeg
a little salt & pepper
Soy sauce

Method:

Simply put all of the ingredients apart from the soy sauce into  food processor. Process until all finely chopped and is a thick paste. Add about 2 tbsp. soy sauce to loosen a little, blend again, and its done.

Now you can marinade chicken, fish... anything you like. Don't forget though - its pretty spicy, so make sure you serve it with a nice cooling coleslaw!

This marinade keeps well in the fridge for about 3 months.