Crispy tofu in Chilli Tomato and Spinach Sauce
One of the ingredients new to me as a novice vegan cook was tofu. Like many people I was wary of it and found it just mega bland. How my view has changed, like many things it’s all about the know how.
For vegans its such an important source of protein that I believe it’s a must have in the diet. It’s is one of the only vegan foods that comes with the complete set of 9 amino acids (proteins are made up of amino acids) that we need to get from food. It’s comparable in that sense to meat, fish, dairy and eggs. With most other vegan foods you need to combine different items to get your full 9 aminos.
Tofu comes in many forms. I find firm tofu the best general one. Smoked tofu comes a close second bringing both for firmness and a real flavour. Then I use silken tofu in puddings when I want a creamy soft finish, or indeed as an actual substitute for cream in say a mousse.
What these all have in common is a requirement to dry them before cooking, especially if you are looking for a crispy finish for your tofu. I started off wrapping the pieces in kitchen roll, many times over, and have graduated to a nut bag when I want proper dry tofu. I just squeeze it gently to get the liquid out.
What I’ve discovered is serving tofu with other strong flavours is the way to go. It’s very blandness allows it to take their characteristics. A slab of tofu with nothing done to it is most unappealing, but cooked in a dish like this one, it’s a fine thing.
Ingredients
Serves 2/3 hungry people
Special equipment - a deep, frying pan
For the Sauce
1/4 – 1/2tbs dried red chilli flakes (I use Aleppo chilli from @ottolenghi_shop)
4 cloves garlic, finely chopped
400g tin good chopped tomatoes
a squirt of fruit syrup if the toms are not sweet enough
Salt
1 400g pack firm tofu
3 tbs cornflour
1 tbs 5 spice powder /optional
Oil for shallow frying
120g washed young spinach leaves
fresh coriander/to garnish
a sprinkling of sesame seeds/to garnish
To Serve
60g per person farro or brown rice (optional)
Method
Drain the tofu and either or use a nut bag, put the tofu inside and squeeze dry, or, wrap in kitchen roll to remove as much liquid as possible Repeat the wrapping with dry kitchen paper several times.
Cut the tofu into large fingers, or cubes if you prefer.
Mix the cornflour and 5 spice powder together a plate and coat the tofu pieces in the mix. Heat the oil in a frying pan and cook the tofu until beginning to brown and crisp. Put to one side.
For the sauce put enough oil to cover the bottom of a medium saucepan and heat up. Drop in the chilli flakes and let them have a quick sizzle.
Add the chopped garlic and fry just long enough to turn the pieces light brown. Garlic burns very easily so watch it like a hawk.
Add the tomatoes, the fruit syrup and a couple of good pinches of salt and stir well, making sure the tomatoes are really broken up.
Let your saucy mix simmer for 10–15 minutes. if it’s too thick for your liking add a little water, or, if you want a thick sauce, continue cooking until it’s thick and rich.
Take 2 pans, put half the sauce in one of the pans big enough to take the tofu in one layer. Add the tofu and warm through in two thirds of the sauce.
In the second pan add the rest of the sauce, add the spinach leaves and cook together until the spinach leaves have wilted and the mix is warm. Make sure this is not too wet. Boil off any excess water from the spinach.
To dish up add farro or brown rice, if using, in the bottom of the bowl, followed by the tomato and spinach and finally the the tofu pieces in tomato.
Garnish with coriander.
