PAIRED WITH UNTITLED
Recipe Tag: tofu
I like the idea of a vegan breakfast/brunch/lunch dish (actually anytime, I eat this for dinner) that is full of Mediterranean flavour. Most scrambled tofu recipes include yeast or the like to get an eggier, umami flavour. Because this recipe is full of punchy flavours that is not necessary here, but if you do have seaweed salt or flakes, black salt or something like that, it’s perfect to use here. You need to have the capsicum, olives and semi-dried tomatoes prepped and ready to go as you don’t want to overcook the tofu. You can use just firm or silken tofu, but I love the texture and mouthfeel that comes from using both. Leftover tofu can be kept for a few days covered in water that you change daily.
Gado gado is one of my all-time favourite dishes to eat when in Bali and is one of the most well-known Indonesian dishes to have travelled to the rest of the world. Essentially it’s a bunch of cooked vegetables bound together in a punchy peanut sauce: this is how it’s traditionally made and served, however I like to smear the sauce on the plates before topping with vegetables, so each person can mix their own when eating. I like to go the full deal and add crispy tofu chunks, boiled eggs and cassava vegetable chips, however you can leave the eggs out for a vegan version. You’ll find plain cassava vegetable chips at selected supermarkets and health food stores. I like to use them in place of the more traditional prawn (or shrimp) crackers, as these are laced with MSG and food colouring.
While developing this recipe I tested out many different ways of making peanut sauces until I was happy with both the texture and flavour. While not the fastest way to prepare peanut sauce, I found that hand-grinding the peanuts in a mortar and pestle first before adding the other ingredients gave by far the best results. No one will growl if you use good quality crunchy peanut butter, however.
One of my all-time favourite dishes, mapo tofu is already a great example of a ‘less meat’ dish balanced with tofu. I like to cut that amount down even further using lots of chopped mushrooms for maximum taste and texture. I am using lean venison mince, but you could substitute any type of mince.
"A new take on Korean hot tofu soup that uses pipi with silky soft tofu – served bubbling hot in cast-iron bowls, it’s light and refreshing."
Korean hot tofu soup can be made with a meat base but I have based this version on my sister Meredith’s favourite soup – from the long-gone Korean restaurant at Auckland’s Mercury Plaza – which included little clams. The egg is added at the last minute and thickens the soup as you stir it through. If you are feeling hungry, double the quantity of tofu.