![]() Sesame and tofu are an excellent pairing, the seeds giving crunch and a nutty sharpness to the creaminess of the tofu. Hyosun Ro, Black sesame-coated tofu with broccoli and lemon-glazed noodles Bring to the boil again, then simmer for 4-5 minutes.Ĥ Add the chilli pepper and spring onion right at the end, just before you remove the pan from the heat. Add the tofu along with the courgette and season to taste. Stir fry for 1-2 minutes, or until the vegetables have slightly softened.ģ Pour in the water or stock and bring to the boil. Keep a close eye on them, as they can burn suddenly.Ģ Add the mushrooms, onion, garlic and soy sauce. Stir until the chilli pepper flakes begin to melt slightly. Serve simply with a bowl of plain boiled rice.ģ50g extra soft tofu, sliced into large chunksġ green or red chilli pepper, thinly slicedġ Add the red chilli pepper flakes and sesame oil to a small pan and place over a medium heat. ![]() Soondubu jjigae is made with delicate, uncurdled tofu, which contrasts brilliantly with the bold Korean flavours of this steamy stew. Mix well and put in the fridge for 30 minutes.Ģ Spread the tofu on a plate and scatter the tomato and shallots on top. Mix all the ingredients for the dressing and add to the bowl. Subtle, moist and fresh, it sits beautifully with the herbs and fruit, and carries the umami dressing with poise.ġ large tomato, deseeded and cut into 1cm piecesģ50g block of silken or firm tofu, cut into cubesġ Put the tomato and shallot into a small bowl. Here tofu takes the place of the more conventional mozzarella in a tomato salad, and it works wonderfully.
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