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Warm roast beetroot salad with Parmesan

40 minutes

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Baked hake with crisp pancetta and anchovies

15 to 20 minutes

Cauliflower with anchovy and olives

10 minutes

Citrus recipes

Steamed prawns with hot pepper mandarin salt

10 minutes

Brinjal recipes

Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

20 minutes

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Pan-fried harissa prawns with citrus salsa

15 minutes

Chilli recipes

Honey-and-ginger grilled tofu with crushed chilli

20 minutes

78 of 122

Honey-and-ginger grilled tofu with crushed chilli

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 25 minutes, plus marinating time

Cooking Time 20 minutes

Ingredients

2 T rice vinegar
3 T honey
Lemon ½, juiced
1 T soya sauce
1 x 5 cm ginger knob, grated
2 x 297 g firm tofu boxes
1 T Good-quality olive oil
3 red chillies, roughly chopped
1 garlic clove, crushed
200 g Edamame beans, blanched and podded
4 purple spring onions, sliced
Sea salt to taste

Method

Preheat the grill to a high heat. In a bowl, combine the rice vinegar, honey, lemon juice and soya sauce.

Carefully remove the tofu from the boxes. Drain, then cut into cubes and leave to marinate in the honey-and-ginger mixture for at least 30 minutes.

When marinated, arrange the tofu on a baking tray and drizzle with any leftover marinade. Grill for 10 to 15 minutes, or until golden.

Place the olive oil in a small pan over a medium to high heat. When hot, flash fry the chillies and garlic for 3 to 4 minutes, or until fragrant.

Arrange the tofu cubes in shallow bowls, drizzle with the chilli-and-garlic oil, scatter over the edamame beans and spring onions and season with salt. Serve immediately.

Cook’s note: The sugar from the honey will lend a lovely caramelisation to the tofu – feel free to add toasted sesame seeds if you prefer a crunchy outer layer to your tofu.

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Honey-and-ginger grilled tofu with crushed chilli

Honey-and-ginger grilled tofu with crushed chilli

Ingredients

Method