FOOD
LIVING
CO-ORDINATED BY SARAH HAMILTON-WALKER.
FOOD CULTURE R EVIEWS TRAVEL
VEGAN VOYAGE
Chef, food writer and TV cook Romy Gill takes us on a journey through deliciously innovative vegan dishes inspired by her Indian heritage and her mum’s home cooking
SWEET & SOUR TOFU
Serves 2 Preparation time 5 minutes plus 30 minutes marinating Cooking time 5 minutes
“I have never been a great fan of tofu, yet this recipe is so delicious I go back to it all the time. Here I’ve combined tofu with the flavours of India and China to create a truly multicultural dish.”
INGREDIENTS
• 200g/7oz tofu, cut into triangles
• 1 tsp cornflour
• 3 tsp grated fresh root ginger
• 6 cloves garlic, peeled and grated
• 5 tsp soy sauce
• 2 tsp Kashmiri red chilli flakes
• 3 tsp agave syrup
• 3 tsp tomato ketchup
• 1 tsp ground cumin
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1 tsp nigella seeds
• ½ tsp salt
• 2 green chillies, seeds in, chopped
• 4 tsp rapeseed oil
1. Mix all the ingredients except the oil together in a large bowl.
2. Place the bowl in the fridge and allow it to marinate for at least half an hour.
3. Heat the oil in a large frying pan over a medium heat, then add the tofu and marinade and cook for 3-5 minutes, turning regularly.
4. Serve hot and with rice.
Born in West Bengal, Romy Gill moved to the UK in 1993 in her early 20s and found that her family favourites made her feel less homesick. “For me at that point, food was something that really gave me hope,” she has said.