Fold in the lemon glaze, then the cooked broccoli.ĩ Add the noodles to your plates, top with the coriander and finely sliced spring onions, then drizzle with a little sesame oil. Lower the heat to medium to prevent the sesame seeds burning, then cook for two minutes on both sides.Ĩ By now your noodles should be cooked, so drain very well, then add them back to the saucepan. Season with salt, then remove the florets and wipe the pan with kitchen paper.Ħ Cook the noodles in boiling water for around 5-8 minutes, or follow the packet instructions.ħ Meanwhile, heat a drizzle of sunflower oil in the frying pan you used for the broccoli (saves on washing up) and, when hot, carefully add the tofu. They need to still have a bit of a crunch, so try a piece of the broccoli to test if they’re ready. Don’t worry if they catch a little: the charred bits give the dish extra flavour.
Cook for 30 seconds, then reduce the heat to medium for another 2 minutes. Keep to one side.ĥ Heat a drizzle of sunflower oil in a large frying pan until very hot, then carefully add the broccoli. Discard the garlic when you have finished dipping.Ĥ Add the lemon juice, sugar and remaining 2 tbsp of dark soy sauce to a small saucepan and simmer for 5 minutes, or until the glaze has reduced by half. Dip the tofu into the egg mix, allow the excess to drip off, then coat in the sesame seeds. Be careful not to break the squares: the tofu is fragile.ģ Sprinkle the sesame seeds on a plate.
#BEST TOFU RECIPES CRACK#
Bash the garlic with the handle of your knife to crack it, remove the skin, then add the clove to the egg mixture.Ģ Slice the tofu into squares about 1cm thick, lay them on kitchen paper to remove excess water, turning to dry both sides. Firm tofu holds its shape and coating well when fried.īlack sesame-coated tofu with broccoli and lemon-glazed noodles Photograph: Tamin Jones/The Guardianġ head of broccoli, cut into bite-size floretsĢ spring onions, rinsed and very finely slicedġ Mix the beaten egg with 1 tbsp of the dark soy sauce. Sesame and tofu are an excellent pairing, the seeds giving crunch and a nutty sharpness to the creaminess of the tofu. Hyosun Ro, Black sesame-coated tofu with broccoli and lemon-glazed noodles Bring to the boil again, then simmer for 4-5 minutes.Ĥ Add the chilli pepper and spring onion right at the end, just before you remove the pan from the heat. Add the tofu along with the courgette and season to taste. Stir fry for 1-2 minutes, or until the vegetables have slightly softened.ģ Pour in the water or stock and bring to the boil. Keep a close eye on them, as they can burn suddenly.Ģ Add the mushrooms, onion, garlic and soy sauce. Stir until the chilli pepper flakes begin to melt slightly. Serve simply with a bowl of plain boiled rice.ģ50g extra soft tofu, sliced into large chunksġ green or red chilli pepper, thinly slicedġ Add the red chilli pepper flakes and sesame oil to a small pan and place over a medium heat. Soondubu jjigae is made with delicate, uncurdled tofu, which contrasts brilliantly with the bold Korean flavours of this steamy stew. Mix well and put in the fridge for 30 minutes.Ģ Spread the tofu on a plate and scatter the tomato and shallots on top. Mix all the ingredients for the dressing and add to the bowl. Subtle, moist and fresh, it sits beautifully with the herbs and fruit, and carries the umami dressing with poise.ġ large tomato, deseeded and cut into 1cm piecesģ50g block of silken or firm tofu, cut into cubesġ Put the tomato and shallot into a small bowl. Here tofu takes the place of the more conventional mozzarella in a tomato salad, and it works wonderfully.
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