Firm tofu has a chunky, soft texture and a neutral flavor that can easily take on others, usually by marinating or coating with spices or herbs. Regularly used in Asian cooking, it's no surprise that tofu works well with ingredients from those cuisines.
Here, the tofu steak is marinated in garlic, ginger, chili, soy, and sesame. A short time in these and the tofu soaks them up. giving you a bold vegetarian entree.
- For the Marinade:
- 14 ounces block firm tofu
- 1 teaspoon ginger paste
- 1/2 teaspoon garlic paste
- 2 teaspoons chili flakes
- 3 tablespoon light soy sauce
- 3 tablespoon sesame oil
- For the Vegetables:
- 1 bunch scallions, trimmed
- 2 pieces bok choy
- 4 ounces snow peas
- 4 ounces green beans, trimmed
- 1 zucchini, shredded
- 4 ounces chestnut mushrooms, finely sliced
- 3 tablespoons sesame oil
- Optional: Fresh cilantro
Gather the ingredients.
Start by cutting the tofu block once cross-wise, then again down the center. You should have four rectangles. Place these in one layer in a flat, shallow-sided dish.
Put all the marinade ingredients into a bowl and whisk thoroughly.
Put 1 generous tablespoon of the marinade over each tofu slice and set aside for 20 minutes, turning once halfway through. Pour the remaining marinade into a small saucepan and put on low heat to warm through.
Heat a grill pan to hot. Dip the white tip of the scallions briefly into the marinade, then lay on the grill pan and cook until softened turning frequently. Remove from the pan and put to one side.
Put 1 tablespoon of the sesame oil into the grill pan. Heat to hot, then remove the tofu steaks from the marinade, pour any leftover marinade into the pan with the rest. Slide the steaks onto the grill pan and cook for 3 minutes on each side to cook it through and create the lovely grill marks. Put onto a warmed plate, cover with foil, and keep warm.
Heat a large wok on the stovetop. Add the remaining 2 tablespoons of sesame oil and heat to hot. Slice off the tough bottom part of the stem on the bok choy, then cut into six lengthways. Toss these into the hot sesame oil and continuously turn with a spatula to keep them moving for 2 minutes.
Add the snow peas and green beans and continue to cook for a further minute, still stirring. Add the shredded zucchini and the mushrooms and cook for an additional two minutes.
Turn up the heat under the marinade to bring it to a gentle boil, once boiling switch off the heat.
Serve the tofu and vegetables into warmed bowls and drizzle over a little of the sauce with basmati rice on the side.