Rendang Malaysian Tofu and Coconut Curry

Serves: 4

1. Preparation: 10 –15 minutes
2. Cooking: 20 minutes

Ingredients

• 3 tablespoons desiccated coconut
• 2 garlic cloves
• 6 shallots or1 onion sliced
• 2 stalks of lemongrass, peeled and sliced
• 2-3 fresh red chillies depending on individual preference
• 2 tablespoons grated fresh ginger
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon sugar
• 250ml tin coconut milk
• 1 teaspoon tamarind pulp dissolved in 1 tablespoon water
• 4 star anise
• 1 cinnamon stick
• 2 x 150g packs Tofu Marinated Pieces
• 2tbsp fresh coriander, roughly chopped and sprigs for garnish

Method

1. Heat a dry frying pan, add coconut and toast until lightly golden. Pound or blend the toasted coconut, garlic, shallots or onion, lemongrass, chillies, ginger, turmeric, salt and sugar together to a paste.
2. Heat oil in a heavy bottomed frying pan. Add the chilli paste and cook for 5 minutes, stirring until fragrant.
3. Add the coconut milk, 125 ml of water, tamarind and water, star anise and cinnamon stick and bring to the boil stirring constantly.
4. Reduce the heat and simmer gently for a further 5 minutes and then add the tofu pieces, carry on cooking gently for another 10 minutes. Stir in the chopped coriander. Garnish with coriander leaves. Serve with chilli fried spinach and steamed rice or noodles.

11 Comments

Tofu, Porcini and Pak Choi Risotto

Serves: 2

1. Preparation: 10-15 minutes
2. Cooking: 30 minutes

Ingredients

• 1 pack Cauldron organic marinated tofu pieces
• 25g dried porcini mushrooms
• 25g butter
• 1 small finely chopped onion
• 1 garlic clove, crushed
• 100g shitake or chestnut mushrooms
• 150g risotto rice
• 1 wine glass of white wine
• 750ml vegetable stock, kept simmering
• 150g pak choi
• 25g grated vegetarian parmesan style cheese plus a few shavings for serving
• 1 tbsp chopped parsley
• Salt and freshly ground black pepper

Method

1. Soak the porcini in a cup of boiling water for 10 minutes. Strain the liquid through a sieve to remove any grit and keep for the risotto. Roughly chop the porcini.
2. Heat the butter in a wide shallow pan and cook the onion and garlic until softened. Add the shitake mushrooms and cook for 5 minutes then add the porcini and risotto rice and stir until well coated.
3. Tip in the wine and bubble until it’s all absorbed. Add the marinated tofu pieces gradually adding the stock and the porcini soaking liquid, stir until the rice is tender but still has a little bite, this will take about 30 minutes (you may not need all the stock). Add the pak choi whilst you still have about 5 minutes cooking time to go so that the leaves wilt and the white stalks are tender but remain crunchy.
4. Lastly add the grated parmesan, chopped parsley and salt and pepper to taste. Serve with a few parmesan shavings and chopped parsley.

2 Comments

Thai ‘n’ Tofu Stir-Fry

Thai ginger and chilli tofu stir-fry.

Serves: 6

1. Preparation: 15 mins
2. Cooking: 20 mins

Ingredients

• 1 lemon grass stalk
• 2.5 cm/1 in piece fresh root ginger, peeled
• 1-2 green bird eye chillies, deseeded
• 2-3 garlic cloves, peeled
• 1 tbsp groundnut or sunflower oil
• 175g/6oz carrots, peeled and cut into thin batons
• 2 assorted coloured peppers, deseeded and cut into thin strips
• 225g/8oz fine French beans, trimmed and halved lengthwise
• 225g/8oz courgettes, trimmed and cut into batons
• 175g/6oz fresh straw or closed cup mushrooms, wiped and chopped
• 2 tbsp light soy sauce
• 1 tbsp lime juice
• 150g packet Cauldron Organic Marinated Tofu
• 175g/6oz bean sprouts, rinsed
• 6 spring onions, trimmed and chopped
• Freshly cooked jasmine rice or noodles to serve

Method

1. Lightly bruise the lemon grass, peel and grate the root ginger and finely chop the chillies and garlic. Heat a wok and when hot add the oil and heat for 30 seconds before carefully swirling the wok until lightly coated with the oil.
2. Add the lemon grass, grated ginger, chillies and garlic and stir-fry for 1 minute. Add the carrots with the peppers and French beans and stir-fry for 3 minutes before adding the courgettes and mushrooms.
3. Continue to stir-fry for a further 5 minutes before stirring in the soy sauce and lime juice. Stir-fry for 4 minute then stir in the marinated tofu and bean sprouts. Continue to stir-fry for 3 minutes or until the vegetables are cooked and the tofu piping hot, Sprinkle with the spring onions, stir once again and serve with freshly cooked jasmine rice or noodles.

To Serve

If you prefer more sauce add a splash of Thai sweet chilli sauce when serving.

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