Lemon and Ginger Tofu with Beautiful Sauce

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Ingredients (use vegan versions):


  • 1 pack firm tofu (about 400 grams or 14 ounces)
  • 2 cloves garlic, finely chopped
  • 1 tablespoon ginger, freshly grated
  • 2 tablespoon chopped spring onion (shallots)
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin powder
  • 1/2 teaspoon chilli paste, more if you like (sambal oeleck, if not available use chopped fresh red chilli)
  • 2 tablespoon soy sauce
  • 3 tablespoon water
  • 4 tablespoon lemon juice
  • freshly grater rind of 1 lemon
  • 1-2 tablespoon brown vegan sugar
  • 2 tablespoon vegetable oil
  • pinch of salt
  • 6-8 tablespoon coconut milk
  • steamed jasmine rice
  • steamed vegetables (I use a frozen mixture of Thai vegetables, with carrots, bamboo shoots, bean sprouts, broccoli, cauliflower, capsicum etc.) )
  • coriander leaves to garnish, if you like

Directions:


A delicious Thai inspired dish, which
looks beautiful on a plate with
colorful Thai vegetables. Substituting
the lemon juice and rind for lime also
works brilliantly and makes it much
more Thai.


1) Cut tofu into slices of the size you
desire, I cut it into about 12
rectangular pieces


2) Mix together garlic, ginger, spring
onion (shallots), coriander powder,
cumin, chilli paste, soy sauce, water,
lemon juice, lemon rind, sugar, 1 tablespoon of
the oil and the salt in a dish to make
a marinade. Stir it well so all the
flavours bond.


3) Place the tofu in the marinade
making sure each piece is well coated,
cover and leave in the refrigerator
for at least 1 hour, 2 or 3 hours would
be ideal.


4) Heat a frying pan up to medium-hot
and put the rest of the oil (1 T) in
it. Take the tofu out of the dish
letting excess marinade drip back into
the dish (do not discard the leftover
marinade!) and cook tofu in pan for
about 5 to 10 minutes, until nicely
browned.


5) When tofu is cooked, put it aside
and keep it warm. I keep mine on a
plate in the grill on the low setting.


6) Turn the pan down to low-medium and
pour the leftover marinade (chunky bits
and all) into it, stir for a minute or
two and add the coconut milk, turning
the heat down to low as you do so.
Bring to the boil or until it reaches
the desired consistency for the sauce
(I like a thick sauce, but not too
thick) and it’s all ready.


7) Place the tofu on the steamed rice
and pour the sauce over it. Serve the
steamed vegetables next to the rice,
garnish with coriander leaves and enjoy!


Serves: 3


Preparation time: 30 min

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