Christine’s Sweet and Sour Tofu

By Christine Simmons, blog recipe competition winnerServes 4

Ingredients

• 250g pack of Cauldron organic Tofu, cubed
• 2 tbsp oil
• 1 large red pepper, (optional – 1 carrots, peeled & diced and sliced green beans can also be added)
• 3 spring onions, sliced
• 1 432g can of pineapple chunks, drained
• 3 tbsp soft light brown sugar
• 4 tbsp cider vinegar 
• 4 tbsp tomato ketchup
• 8 fl oz vegetable stock or water
• 1 tbsp cornflour
• salt and pepper to season

Method

1. Pre-heat the oil and fry the tofu on all sides until golden brown. Remove from the pan.
2. Stir fry the pepper (carrots and beans if using) and onion for 2-3 minutes then add pineapple, sugar, vinegar, ketchup, and stock, bring to boil. 
3. Dissolve the cornflour in a little water and add to the pan, stir until thickened. Add more stock if necessary. Season to taste with salt and pepper, return the tofu pieces to the pan.
4. Serve with noodles or rice.
5. The dish can be spiced up with diced chilli peppers.

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Thai Green Curry With Tofu Pieces

Fresh Thai coconut based curry with tofu, green veg, red peppers, baby corn and pak choi.

1. Preparation: 15-20 minutes
2. Cooking: 15 minutes

Ingredients

• 250g pack Cauldron organic tofu
• 2 tbsp light soy sauce
• 125g green beans, trimmed
• 1 bunch fresh asparagus, trimmed
• 1-2 tbsp vegetable oil
• 2 tbsp green Thai curry paste
• 2 shallots, finely chopped
• 1 green chilli, deseeded and finely chopped
• 3 garlic cloves, crushed
• 1 x 400 ml can coconut milk
• 125g baby corn
• ½ courgette cut into thin slices
• 1 red pepper, trimmed and cut into thin strips
• 125g pak choi
• Juice of 1 lime
• 1 tbsp chopped coriander – plus extra for garnish
• 2 spring onions, trimmed & cut into thin slices
• Thai Jasmine rice to serve

Method

1. Drain the tofu on kitchen paper for 20 minutes, cut into 1cm pieces, leave to one side marinating in the soy sauce.
2. Bring a pan of water to the boil and blanch the green beans and asparagus tips for a minute, drain and refresh in cold water.
3. Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently.
4. Add the tofu; stir lightly until coated with the curry paste then cook for a further 2 minutes. Then add the shallots, chilli and garlic and carry on cooking for another 2 minutes.
5. Pour in the coconut milk, bring to a simmer and then add the baby corn, courgettes, red pepper, green beans and asparagus. Cook over a medium heat for 4-5 minutes then add pak choi. Simmer once again for a minute then lastly tip in the fresh lime juice and chopped coriander.
6. Serve sprinkled with a small amount of chopped coriander and spring onions accompanied with Thai rice.

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Kid’s Ranchero Pie

A basic pie that is sure to impress.

Serves: 6

1. Preparation: 20 minutes
2. Cooking: 20 minutes

Ingredients

• 1 x 220g pack Cauldron Organic Beech Smoked Tofu
• 1 tbsp Sunflower oil
• 1 onion diced
• 1 x 420g can baked beans
• 4 tbsp tomato ketchup
• 1 tbsp mild chilli sauce or 1tsp chilli powder
• 80 ml water

Topping

• 750g potatoes peeled and cut into chunks.
• 250 frozen sweetcorn
• 2 tbsp milk
• 25g butter
• 75g Cheddar cheese, grated
• 1 tbsp chopped fresh parsley

Method

1. Boil potatoes until softened, drain and mash. Add remaining topping ingredients, except grated cheese.
2. Meanwhile, drain tofu on kitchen paper and grate. Fry onion and tofu in oil for about 5 minutes.
3. Add beans, ketchup, chilli sauce and water, bring to the boil and simmer for 3-4 minutes.
4. Place tofu mix in an ovenproof dish, top with potato and grated cheese, and bake in a pre-heated oven for 20 minutes 190C, Gas Mark 5.
5. Serve with crusty bread and seasonal vegetables.

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