When tofu is cooked properly, it is soft, pillowy and smooth – like bouncing on a cloud.
SERVES 2-3 AS A SIDE DISH
FOR THE TOFU
2 tbsp vegetable oil pinch of sea salt
400g fresh tofu, cut into 3cm x 4cm pieces, patted dry
FOR THE VEGETABLES
1 round shallot, finely chopped
1 garlic clove, finely chopped
165g cherry tomatoes, halved
75g mushrooms of choice
100g Tenderstem broccoli, cut into bitesized florets
2 tbsp shaoxing wine or mirin
1 tbsp fish sauce
FOR THE GARNISH
3 spring onions, sliced diagonally
Small handful of coriander leaves
- Heat a large frying pan or wok, add half the oil and the sea salt, then fry the tofu over a medium heat for 8 minutes on each side until golden. Remove from the heat and lift the tofu on to paper towels to remove excess oil.
- Put the frying pan back over a medium-high heat, add the remaining oil and brown off the shallot, then add the garlic and fry until golden. Add the tomatoes and keep them still for a couple of minutes to brown, then gently turn.
- After about 4 minutes, add the mushrooms and broccoli and quickly stir-fry for a couple of minutes. Add the fried tofu, shaoxing wine or mirin and fish sauce, gently stirring for another 2-3 minutes.
- Garnish with the spring onions and coriander and serve with steamed rice or vermicelli noodles.
TIP Use soy sauce instead of fish sauce to make this vegan.
The recipes and infusions are from Vietnamese: Simple Vietnamese Food to Cook at Home by Uyen Luu, published by Hardie Grant, price £22. To order a copy for £18.70 until 9 August, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20.