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Afternoon tea

Malva pudding cake with custard icing

40 minutes

Fish recipes

Snoek-and-potato frikkadels

30 minutes

Satisfy your sweet tooth with these ClemenGold® desserts

We love putting a spin on our favourite desserts using seasonal fruit. Clemengold® mandarins are...

Italian recipes

Fresh tomato gnudi

10 minutes

Cheese recipes

Charcuterie toasties

45 minutes

Cooking with

Cape brandy pudding

40–50 minutes

Aliums

Onion amok curry

40 minutes

Afternoon tea

Herman Lensing’s mom’s carrot cake

40 minutes

Chicken breast

Chicken stew with dumplings

45 minutes

Chops recipes

Chops chutney

30–35 minutes

Chocolate recipes

Choc-chip-and-caramel ice-cream sandwiches

12 minutes

Asian recipes

Tamarind tofu stir-fry

10 minutes

Tamarind tofu stir-fry

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 10 minutes

Ingredients

2 brinjals, chopped into 6 cm cubes
1 x 150 ml bag Woolworths soy-and-tamarind braai marinade
2 T Woolworths peanut or stir-fry oil
4 cloves garlic, smashed
2 t ginger, crushed
2 red chillies, chopped
3 spring onions, roughly chopped
3 T Woolworths Chinese BBQ glaze
200 g baby spinach
1 x 349 g Woolworths firm tofu carton, cut into 8 blocks
brown rice, for serving

Method

1. Place the brinjals in the marinade bag for 30 minutes. Heat the oil in a large frying pan or wok until smoking hot. Stir-fry the garlic, ginger, chillies and spring onions for 30 seconds.

2. Add the brinjals and fry until golden brown and soft. Stir in the glaze and wilt the spinach. Carefully add the tofu and toss. Serve with the brown rice.

Cook's note: Make sure your pan is very hot and big enough for all the ingredients to come into contact with the heat.

Find more stir-fry recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Three-cheese cabbage bake

Malva pudding cake with custard icing

Snoek-and-potato frikkadels

Satisfy your sweet tooth with these ClemenGold® desserts

Fresh tomato gnudi

Charcuterie toasties

Cape brandy pudding

Onion amok curry

Herman Lensing’s mom’s carrot cake

Chicken stew with dumplings

Chops chutney

Choc-chip-and-caramel ice-cream sandwiches

Tamarind tofu stir-fry

Tamarind tofu stir-fry

Ingredients

Method