Maple, soy and sesame tofu with brown rice and greens
This is one for even those who are dubious of tofu. It is a crisp textural wonderland when combined with just-cooked greens and rice. The key is to maintain some patience, turning the tofu to ensure it browns and crisps on all sides.
Ingredients
1 tbsp neutral oil (I used vegetable oil)
350g firm tofu, cut into bite-sized cubes
1-2 bunches choy sum, trimmed, washed thoroughly, cut in half widthways
Sauce
3 tbsp maple syrup
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp crushed ginger
½ tsp mirin
To serve
brown rice
2 tsp sesame seeds
1 tsp chilli flakes or excellent quality chilli oil (or more to taste)
Method
Step 1
Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid. Cut into bite sized cubes.
Step 2
Whisk the sauce ingredients in a small bowl and set aside.
Step 3
Heat the oil in a wok or large based frypan over medium-high heat. When the oil is rippling across the surface, gently add the tofu and cook, without turning, until very crisp, about 2-3 minutes. Carefully turn and repeat on the other side for another two minutes.
Step 4
Add the choy sum, and cook for 1 minute, turning regularly. Pour over the soy sauce mixture and cook, basting the tofu and vegetables until the sauce is just thick enough to coat (about 45 seconds to 1 minute).
Step 5
Remove from heat and pour over bowls of brown rice. Sprinkle with sesame seeds and chilli flakes or chilli oil, if using. Serve piping hot.
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Katrina Meynink is a cookbook author and Good Food recipe columnist.
