Meat-free Archives

Cauliflower recipes

Cauliflower-and-pine nut salad

30 minutes

Christmas recipes

Summer white peach salad with smoky buttermilk dressing

5 minutes

Breakfast recipes

Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

20 minutes

Anchovy recipes

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Stir-fried greens with baked tofu

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus 30 minutes' draining time

Cooking Time 30 minutes

Ingredients

For the baked tofu:

1 x 297 g carton Woolworths firm tofu
1 T peanut oil
1 T soya sauce
1 T cornflour

For the stir fry:

2 T peanut oil
1 clove garlic, chopped
1 x 2.5 cm piece fresh ginger, peeled and chopped
3–4 spring onions, finely chopped
400 - 500 g Asian greens, whole, split, chopped or shredded (see note)
1 T soya sauce, plus extra for serving
2 T sesame oil, plus extra for serving
2 T sesame seeds, toasted
salt and white pepper, to taste
steamed rice or Chinese noodles, for serving

Method

1. Drain the tofu and cut into cubes. Place on kitchen paper and cover with another sheet of paper. Cover with a chopping board, then place something heavy on top to weigh it down. Leave for 20–30 minutes to get rid of excess moisture.

2. Moisten the cubed tofu with the oil and soya sauce. Add the cornflour and gently mix to coat evenly.

3. Spread out on a baking tray lined with baking paper. Bake at 200°C for 30 minutes, turning halfway, until golden and crisp.

4. Heat a wok or pan until medium hot, then add the peanut oil. Stir in the garlic and ginger, then add the spring onions and greens. Leave for a minute or two, then stir-fry over a high heat until wilted and tender-crisp.

5. Add the soya sauce and sesame oil and check the seasoning. Add more soya or a little salt if necessary, and a little white pepper. Sprinkle with the sesame seeds and top with the tofu. Serve on rice or noodles.

Cook's note: Baked tofu adds texture and protein to an easy stir-fry you’ll make again and again. Use any mix of pak choy, Tenderstem broccoli, mangetout, Chinese cabbage.
Browse more Asian recipes here.

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Potato salad with herbed chilli dressing

Cauliflower-and-pine nut salad

Summer white peach salad with smoky buttermilk dressing

Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

Anchovy tortilla

Tofu and radish bowl

Quick kimchi

Eggs with lom sak sauce

Barley risotto with spinach

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Avocado, chicory and fennel slaw with mint and feta

Stir-fried greens with baked tofu

Stir-fried greens with baked tofu

Ingredients

Method