Tuesday, 25 August 2015

Stir fry with broccoli, mushrooms, tofu and ginger

It might sound ridiculous, but tofu can be a really nice tasting food. You  just need a little preparation to improve its texture.

Ingredients for 2 people:
500 g broccoli
250 g firm tofu
8 portobello mushrooms ( or shiitake)
sesame seeds
chilly flakes

For the sauce:
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 tablespoons water
1 tablespoon maple syrup
1 teaspoon hot chilly paste
2 teaspoons of minced ginger
1 teaspon cornstarch

First wash well the tofu piece and dry it with two paper towels, cut it in big slices and put it in a tray in the preheated oven at 180 C for 20 - 25 minutes. This will dry it even more.

Meanwhile, cut the mushrooms and the broccoli and bite sized pieces and stir fry them in batches. For the broccoli you should add a few splashes of water to steam it a little bit. The mushrooms need about 6 minutes and the broccoli around 5 minutes if you like it crunchy. At the very end, add the sesame seeds and put them aside.

Mix all the ingredients for the sauce and take out the tofu from the oven. Cut the tofu slices in smaller pieces and stir fy it with some sesame seeds for 2-3 minutes. Pour on the sauce; it will quickly evaporate and become like a glaze. Mix in the mushrooms and the broccoli and sprinkle with some chilly flakes. It can be served with some rice.


Saturday, 22 August 2015

Grilled courgette, hazelnuts and parmesan salad

Ottolenghi inspired dish.


1 or 2 courgettes, sliced on angle
a handful of toasted hazelnuts
parmesan shavings
some rocket

For the dressing :

2 tablespoons extra virgin olive oil
1 teaspoon pomegranate molasses
1 tablespoon balsamic vinegar
salt and pepper

Grill the courgettes for 3-4 minutes, then drizzle them with balsamic vinegar while hot. Some finely minced garlic is a nice addition. Let them rest while you arrange the rest of the ingredients on the plate and shake the dressing in a jar.