TOFU ONLINE RECIPES

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TOFU & CHICKPEA CURRY WITH SPRING GREENS | VEGETABLES REC…



Tofu & chickpea curry with spring greens | Vegetables rec… image

Total Time 30 minutes

Yield 4

Number Of Ingredients 17

1 red onion
3 cloves of garlic
200 g tofu
1 fresh red chilli
200 g spring greens
1 tablespoon vegetable oil
1 tablespoon ground coriander
2 teaspoons ground cumin
½ teaspoon cayenne pepper
1 teaspoon turmeric
1 x 400 g tin of chopped tomatoes
2 tablespoons olive oil
1 x 400 g tin of chickpeas
2 teaspoons paprika
2 teaspoons garam masala
½ a lemon
2 teaspoons cumin seeds

Steps:

    1. Peel and finely slice the onion. Peel the garlic, then finely chop 1 of the cloves and finely slice the rest. Cut the tofu into cubes. Finely slice the chilli, and shred the spring greens.
    2. Heat the vegetable oil in a pan, add the onion and chopped garlic, and cook gently until the onion begins to brown.
    3. Add the ground coriander and cumin, cayenne and turmeric. Cook for 1 minute. Stir in the tomatoes and half a tin of water. Simmer for 10 minutes.
    4. Meanwhile, heat 1 tablespoon of olive oil in a frying pan and cook the tofu until golden brown. Drain on kitchen paper.
    5. Drain, rinse and stir the chickpeas into the tomato sauce, heat through, then add the paprika, garam masala, lemon juice and seasoning to taste, plus more water if it looks too dry. Add the tofu.
    6. Heat 1 tablespoon of olive oil in a pan. Add the cumin seeds and fry gently to release the aroma, then add sliced garlic and chilli.
    7. When the garlic begins to brown, add the spring greens and stir-fry for 2 to 3 minutes, until just cooked. Serve with the tofu and chickpea curry.

Nutrition Facts : Calories 310 calories, FatContent 14.5 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 13.0 g protein, CarbohydrateContent 27.8 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

MAPO TOFU RECIPE | BBC GOOD FOOD



Mapo tofu recipe | BBC Good Food image

Even if you’re not keen on tofu, give this mapo tofu a go. It’s hot and really strongly flavoured thanks to chilli bean paste, fermented black beans and more

Provided by Diana Henry

Categories     Dinner, Lunch, Main course, Supper

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 13

450g tofu
3 tbsp groundnut oil
100g pork mince
2 tbsp Sichuan chilli bean paste
1½ tbsp fermented black beans , rinsed (optional, available from souschef.co.uk)
2cm piece ginger peeled and finely chopped
3 garlic cloves , chopped
200ml light chicken stock or water
1 tsp cornflour , mixed with 1 tbsp water
6 spring onions , sliced on the diagonal
1 tbsp Sichuan chilli oil (optional)
½ tsp Sichuan peppercorns , crushed
cooked white rice , to serve

Steps:

  • Get all the ingredients ready before you start cooking and set them out in bowls. Drain the tofu and cut it into 1.5cm cubes. Put it in a bowl and cover with very hot water. Leave this while you get on with everything else.
  • Heat a wok and pour in the groundnut oil. Get this really hot and fry the pork until it’s crispy. Remove with a slotted spoon but leave the oil behind.
  • Add the bean paste and cook, stirring for a few mins until fragrant, then add the black beans, ginger and garlic. Cook, stirring, for a min or so, then add the stock and let it bubble away.
  • Stir the cornflour and water into the mixture in the wok, drain the tofu and stir it into the sauce. Tip in the spring onions and the mince.
  • Add the chilli oil, if using, and sprinkle over the Sichuan peppercorns. The sauce shouldn’t need seasoning with salt, as many of the ingredients are salty already. Serve with boiled white rice.

Nutrition Facts : Calories 310 calories, FatContent 21 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fiber, ProteinContent 22 grams protein, SodiumContent 1 milligram of sodium

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