Last night’s dinner: Chilli-marinated tofu with coconut greens and rice

What a tasty Saturday night treat! And it was made after an afternoon at a local festival fundraiser at which ‘drink was taken’. Which is a way of saying it wasn’t that difficult to make. Think of it as a perked-up veggie Thai green curry, in fact an easier one, with the ingredients mostly coming together at the end rather than all being cooked sloppily together in a big bowl. Caring for ingredients individually, as ever, can really pay dividends.

Serves 2.

First, the tofu. Take a block of firm tofu (ours was Cauldron brand on this occasion), drain it and place it in a shallow bowl. Splash some dark soy sauce over it. Chop some fresh chilli (as much as you like) and a clove of garlic and sprinkle over the top of the tofu as well, before massaging the mixture into the tofu a little, gentling turning the tofu over to ensure it gets fully coated in the marinade. Leave for 20 minutes.

After marinating, cut the tofu across its width into ‘steaks’ 1cm thick. Try and coat each steak in the marinade without breaking them – careful now! Then heat a little sesame oil in a large frying pan and add the tofu steaks, reserving as much marinade as possible for later. On a high-ish heat the tofu will begin to colour and crisp up on the outside after around 7 minutes or so. When slightly crisped and golden on one side, turn the steaks over. Don’t worry if they look a little blackened, but don’t let the edges turn to charcoal. When golden on both sides they steaks can continue to sit happily on the heat at the lowest setting while the rest of the dish is made. Just keep a check of them though. Ours, pictured above, are black from the soy sauce, not from burning.

Now for the greens. In a large wok or frying pan, add a tin of coconut milk. Heat through on a medium heat. Add a teaspoon of turmeric, a stalk of lemongrass, snapped in the middle to help release the flavour and a 2.5cm piece of grated fresh ginger. Stir and bring to a soft simmer.

Chop one large or two small heads of pak choi, top and tail some French beans and add to the sauce. Alternatively you could add some sprouting broccoli or even asparagus – but the contrast between soft leaves and crunchy beans is rather nice. Cook through for 5 minutes, until the veg has softened ever so slightly and the sauce has reduced a little. Fish out the lemongrass.

Now, back to the tofu: pour the remainder of the marinade over the tofu and cook for 2 more minutes.

Serve with the tofu on top, the coconut veg underneath, and a bed of nutty brown rice at the bottom. Oh, and a squeeze of lime will work a treat as well.

We really liked this and hope you do too.

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