Sticky Ginger & Tomato Tofu with Pea Puree and Parmentier Potatoes




Sticky Ginger & Tomato Tofu with Pea Puree and Parmentier Potatoes



If I live by anything, it is that everything I eat has to be as good as possible. There is nothing more disappointing to me than a bad meal! A lot of people assume having a vegan lifestyle means doing without or eating bland, boring food...any lifestyle CAN be like that...but you have a choice!

This recipe was inspired by a Chinese takeway I once had that I have never been able to find again. Like 'the one that got away'...except food. I don't have a large appetite but somehow found room for a second helping.




Ingredients

Ginger Tofu:
1 Block of Tofu (I used Cauldron Tofu in this recipe)
1 Tablespoon of Chilli Powder
1 Tablespoon of Cumin
1 Tablespoon of Teriyaki Sauce (I used Kikkoman's)
1 large tomato
1 large nub of ginger
1 red onion

Pea Puree:
100g frozen peas
Enough water to cover the peas
1 dessert spoon wholegrain mustard
1 sprig of mint chopped finely
Salt & pepper to season

Parmentier Potatoes:
3 medium King Edward potatoes
Cooking oil (I use coconut oil)
Good quality sea salt - I use a natural sea salt which I bought in France - Celtic Sea Salt is a similar quality or Maldon Sea Salt is also amazing!

Tools
1 Saucepan
1 large & small Frying Pan
Hand blender or potato masher
Sharp knife 
Chopping Board
Large mixing bowl
Oven dish
Tin Foil 
Apron (the pea prep will be messy!)

Method

  • Drain all of the water from the tofu and cut into inch square cubes
  • Put the cubes in a large bowl and sprinkle over the chilli powder, cumin and teriyaki sauce
  • Coat the tofu with the seasoning carefully so not to break it up
  • Set the tofu to one side to marinade
  • Chop the ginger finely and add into a small frying pan on a low heat with 1 tablespoon of cooking oil
  • Dice the tomato up and add this in and simmer gently until the tomato breaks down
  • Drizzle 1 tablespoon of teriyaki sauce and leave to simmer, stirring regularly. The sauce will reduce and become sticky, keep adding in a little water to loosen the sauce up and prevent it from evaporating
  • Peel and cut the potatoes into even cubes
  • Heat a frying pan and add in a tablespoon of your cooking oil
  • When very hot, add in the potatoes and lightly brown them on all sides in the pan
  • When they have started to colour remove them from the pan (try to avoid taking any oil) and place them into a baking dish and cover with foil - wipe the frying pan and set aside for the tofu
  • Place them into the oven on a medium heat on the middle shelf and leave to cook slowly. They are ready when they feel soft all the way through and have a crisp coating. Check every 20 minutes and keep turning them
  • Put the frozen peas in a saucepan on a low heat and add the water so it just covers them
  • When the water begins to boil add in the mustard and mint and leave to simmer on a low heat - **keep an eye on the peas as they will burn if given half a chance!!**
  • With your frying pan from earlier, place 1 tablespoon of cooking oil and when hot, add in the tofu. When it begins to brown turn the pieces over until they are evenly coloured on all sides when almost cooked, add the sliced up red onion and finish off the cooking - the onions shouldn't be over cooked as they add a lovely flavour when they still have a crunchy texture
  • Leave to simmer and turn occasionally to they don't catch
  • Meanwhile, remove the peas from the heat and gently blend with your hand blender (you can also smash it will a potato masher)
  • Season with salt & pepper - you can return this to the heat later, just before serving
  • Check the tofu, if it has coloured, add the ginger sauce to it and coat the tofu evenly - if it is too thick to coat everything, just add in a little drizzle water and mix, a little at a time until you are satisfied with the consistency
  • Now check your potatoes, they should be soft now, however if they aren't quite there yet, remove the foil and turn the heat up slightly to finish them off. The tofu and peas can rest while the potatoes are cooking
  • When the potatoes are finished, remove them from the oven and transfer them onto a place which has been lined with kitchen roll and toss them in the sea salt - just a light sprinkling!
  • Now gently reheat the peas and stir the tofu - add more water if necessary or leave slightly dry if you prefer
  • You are ready to serve!
Tips
  • If you are on a low sodium diet, simply take out the teriyaki sauce and add a little agave syrup for sweetness - the recipe needs something to help create a sticky texture 
  • Garnish - I always like to contrast my garish texture wise, I added spring onions and fresh red chilli to this as it works well with the flavour and adds a nice crunch
I hope you enjoy this recipe! Don't forget to comment below and tag my in your pics on Instagram.

Happy Cooking!
Kim



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