A busy weekend but it didn’t stop us from cooking. We had family round on Friday and Ella suggested our Tofu with Black Bean Sauce.
I find the Cauldron tofu firmer than the Blue Dragon variety in our local supermarket – it doesn’t fall apart as soon as you touch it and stays together in the pan. To fry it I literally coat the pieces in a dusting of cornflour – then straight to the pan. When golden I set it aside while I’m making the black bean sauce. Tins of black/turtle beans are fine for this and I add a splash of rice wine vinegar, some tamarind paste, a teaspoon tomato puree, sichuan peppercorns, garlic and, of course, chilli. Add a little water to the pan and then simmer for ten minutes. Add the tofu and mix in just before serving.
On Saturday I was inspired by a recipe and quick as a flash made a variation on Jamie Oliver’s 30-minute cauliflower macaroni and chicory salad. (The variation? We didn’t use macaroni or breadcrumbs with the cauliflower as we’re reducing our wheat/gluten intake). I was worried the cheese sauce might not work out but, you know, it was okay. As a quick cheat on making a proper cheese sauce it wasn’t half bad. Oh and the sharp dressing (‘insane’ as chef Oliver has it) was darn good.
Earth to plate 