On the weekend I spent two days sick in bed. Whilst ill and delirious, I dreamt about having a personal chef. They’d arrive with a basket of fresh produce. They’d cook and prepare healthy food. They’d wash the dishes, sweep the floor and take out the rubbish. I’d certainly get them to bake a cake.
When Monday dawned, so did the reality that no personal chef was coming to my rescue. I was it. I had to get back in the kitchen. So I fried up this chilli tofu dish.
One of things I love about tofu is it’s soft, silky texture. It’s neutral taste absorbs flavour well and spicing it up with chilli, garlic and hoisin then scrambling it all together with vegetables is a vegan delight.
Scrambled tofu is similar to scrambled eggs and it’s excellent served on toasted sourdough. But you might also serve it with boiled rice or noodles. You can substitute other veggies – try mushrooms, halved cherry tomatoes, coarsely grated zucchini or a handful of baby spinach. In my quest to get well, I juiced fresh fruit and vegetables. Try this combination – beetroot, strawberries, celery, carrot and apple, delicious! Take that, nasty flu.
Chilli tofu on toast – serves 2
300g firm (but soft) tofu
1/2 red capsicum, diced
1/2 cob corn, kernels removed
1/2 cup chopped beans (1cm pieces)
1 medium red chilli, deseeded and chopped
2 cloves garlic, chopped
2cm pice ginger, peeled and grated
4 green shallots, sliced thinly
2 tbsp hoisin sauce
2 tbsp soy sauce
1tbsp sesame oil
Sea salt and cracked black pepper
4 thick slices sourdough or rye bread, toasted
Place chilli, garlic and ginger in a mortar and pestle with 1 tsp sea salt, pound till chilli forms a paste, or chop ingredients by hand till well combined. Break tofu into large chunks and sprinkle with chilli paste.
Heat 1tbsp sesame oil in a large fry pan, add capsicum, corn and beans, cook on medium heat for 2 minutes. Add tofu. Allow tofu to cook for 30 seconds then stir gently (over stirring will break up the tofu too much). Continue to fry the tofu and stir gently for two minutes.
In a small bowl whisk hoisin, soy sauce and 2 tbsp water, add to fry pan, add green shallots, stir one final time and turn off the heat. Serve scrambled tofu on toasted sourdough and sprinkle with cracked black pepper.