Tofu

Tofu

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RECIPES KATY MCCLELLAND PHOTOGRAPHS DAVID CHARBIT FOOD STYLING SOPHIE AUSTEN-SMITH STYLING LUIS PERAL

Easy pad Thai

SERVES 4. HANDS-ON TIME 30 MIN

WHAT TO BUY We used 280g extra-firm organic tofu from The Tofoo Co

Grind 80g roughly chopped roasted peanuts to a rough paste in a pestle and mortar with 2 tsp chilli flakes,

3 peeled garlic cloves,

2 tbsp light muscovado sugar and a small handful of chopped coriander stalks.

Heat 2 tbsp vegetable oil in a large frying pan over a medium heat and fry 280g cubed extra-firm tofu until golden, then scoop out and drain on kitchen paper. Add 360g peeled, sustainable raw king prawns to the pan. Fry until just pink, then remove and set aside.

Reduce the heat and fry 200g thinly sliced shallots until golden, then add the chilli peanut paste and fry for 2-3 minutes. Finely chop 500g chard, keeping the stalks and leaves separate. Add the stalks to the pan and stir-fry for 3-4 minutes until beginning to soften. Add 150g cooked flat rice noodles to the pan, then return the tofu and prawns to the pan with the chard leaves. Stir-fry to mix and heat through.

Season with 2 tbsp soy sauce, 2 tbsp fish sauce and the juice of 2 limes. Serve with extra peanuts sprinkled on top and lime wedges.

PER SERVING 504kcals, 20.2g fat (3.1g saturated), 33.7g protein, 45.5g carbs (12.5g sugars), 3.1g salt, 3g fibre

VEGGIE RECIPE Crunchy tofu nuggets with blue cheese slaw

SERVES 4. HANDS-ON TIME 30 MIN

Mix 100g soured cream, 1½ tbsp dijon mustard,

2 tbsp cider vinegar,

2 tsp caraway seeds and 150g soft blue cheese (check it’s vegetarian if need be) in a large bowl with a pinch of salt. Stir in 2 finely sliced carrots,

3 finely sliced celery sticks,

½ finely sliced white cabbage and 2-3 sliced green chillies (optional), then set aside. Mix 70g self-raising flour and 70g rice flour in a shallow bowl with 1½ tsp garlic salt,

1 tsp ground white pepper and ½ tsp black pepper. Beat 1 large free-range egg in a shallow dish.

Slice 280g extra-firm tofu into 8 chunky pieces. Toss with 2 tbsp rice flour. Dip each piece in the egg to coat, then cover in the seasoned flour, roughing up the edges a little.

Heat 2-3cm vegetable oil in a deep, heavy-based pan until hot. Add the tofu and fry until golden and crisp. Serve with the slaw, sprinkled with freshly chopped coriander or parsley and crispy fried onions.

PER SERVING 618kcals, 36.2g fat (13.7g saturated), 25g protein, 43g carbs (9.8g sugars), 3.1g salt, 9.9g fibre

VEGAN RECIPE Korean-style ‘clay pot’ barbecue tofu GF

SERVES 4. HANDS-ON TIME 15 MIN, OVEN

TIME 20 MIN

KNOWHOW

Kimchi is spiced fermented cabbage - unpasteurised has the best flavour. Check that it’s vegan if you need it to be.

Heat the oven to 220°C/200°C fan/

gas 7. Whizz 110g sriracha chilli

sauce,

2-3 balls stem ginger,

chopped (from a jar),

50g light muscovado sugar,

4 tsp rice

vinegar or white wine vinegar,

4 tbsp tomato ketchup and 1 tbsp tamari soy sauce in a miniblender until smooth. Set aside.

Cut 280g extra-firm tofu into 4 even slices. Heat a splash of vegetable oil in a shallow hob-safe casserole over a high heat and fry the tofu pieces for 2-3 minutes on each side until golden. Put on a plate. Add 400g halved mushrooms to the casserole, then fry until just golden.

Remove the casserole from the heat, push the mushrooms to one side, then arrange 350g sliced cabbage beside them. Put the tofu in the centre, pour over the sauce, cover and bake for 20 minutes.

Cook a 200g pack of sticky rice according to the pack instructions. Add to the casserole with a handful of chopped radishes, ¼ sliced cucumber, 3 chopped spring onions, sesame seeds, a squeeze of lemon juice and a few tbsp kimchi (see Know-how), making a space for each item. Serve in the casserole.

PER SERVING 447kcals, 10g fat (1.8g saturated), 17.6g protein, 68.3g carbs (32g sugars), 2g salt, 6.3g fibre