Tofu is one of those ingredients that I haven’t really used much. I’m only getting used to the taste and texture. Tofu’s not the sort of thing you will see on promotion in supermarkets either, you may have to dig around a bit to find it. Obviously, I sought tofu out as a meat substitute for my meat-free dinners. I made this gingery Tofu to serve with some lovely Gluten-free bread I got bought the other day and I thought it was worth sharing with you. I enjoyed the combination of the crunchy and seedy bread with the soft tofu, I don’t think it would have been quite so nice if I served it with rice. The question was asked by my mother in law the last time I told her I was having tofu, ‘What the hell is tofu really made of?’. We know it’s a vegetarian option, we know it’s supposed to be healthy, we know it looks a bit like some sort of soft cheese but what is it actually made of? After a quick googling session I found out that it is a soy bean product made from the curds of soy milk and pressed into blocks. It is a great source of amino acids, iron , calcium and other micro-nutrients. Soya protein is also believed to help lower levels of bad cholesterol.
Moreover Tofu can be cooked in different ways and textures. Firm ones are best for grilling and stir-fries, while soft ones are suitable for scrambles and salads. It has a neutral taste so it means it carries almost any flavors that’s added to it.
Discovered about 2000 years ago by a Chinese cook who accidentally curdled soy milk when he added a seaweed, Tofu is a staple ingredient in Thai and Chinese cuisine.
In my recipe today I tried to use ginger, tomatoes and of course chili with some spinach for color. It was one of those ones that you can basically make for breakfast, brunch or dinner. It can be made in no time and it’s perfect for vegetarians or vegans. I used coconut oil but feel free to use rapeseed or any oil that you want too. Make it and let me know what you think about it by commenting below or even sharing your pictures. Have a great week.
- 350g Firm Tofu (drained)
- 1 tea spoon coconut oil
- 2 green chilies finely chopped
- 4 chopped plum tomatoes chopped
- 3 cloves of garlic crushed
- 2 inch ginger grated
- 1/4 cup chopped spring onions
- 1 cup spinach
- Salt to taste
- Drain the Tofu well, if you like use a heavy skillet to press the Tofu to remove excess water. Cut into 3-4 inch cubes. Heat a pan with some coconut oil. Add the Tofu to fry for about 5-7 minutes. Turn and fry on the other side for about 4 minutes. Remove tofu from the pan and season generously then place it on a plate to use after.
- Add some more oil if need to then add the chopped chilies, tomatoes and ginger garlic. Season and cook for about 10 minutes or until tomatoes are well cooked and reduced. Add the tofu and spinach and cook for another 4-5 minutes. Garnish with some freshly chopped spring onion.
- Serve on some Toasted Gluten Free Bread.