I don't cook with tofu often enough. It's all the pressing and marinating. It takes too long and when I come home from work at night I just don't have time for all that business. However there's a new tofu brand on the block who've done all the work for me.
Tofoo is made to a traditional Japanese recipe in small batches by hand in Yorkshire. It's organic, non-GM, gluten, wheat, yeast and dairy free and it's certified by the Soil Association.
It comes in naked, smoked, oriental spiced and Indian spiced. I used the Indian spiced for my tofu or should I say tofoo bowl.
I know, I know I used Indian spiced for a Thai dish. It all just developed that way from the flavours I wanted to include. Lets call it a world tofu bowl and not think about it too closely!
It was just so easy to toss it in the pan and cook it at the same time as the mushrooms and you know how much I like easy.
I whizzed up a green sauce in my Froothie blender, then topped it with rice, wilted spinach, mushrooms, tofu, fine green beans and spring onions. I didn't display my bowl very well. The rice is totally hidden, but it's wholegrain and it's in there.
I did like this way of serving the dish up. I know bowl food has been a trend for a while, but I've totally ignored it. I'm not too bothered about trends and what's in fashion. I just want to serve and eat tasty food that's easy to make. Nothing pretentious or fancy, just good flavours.
Thai Green Tofu Bowl
A comforting bowl of spiced tofu, mushrooms, spinach and fine green beans served on wholegrain rice and a Thai green curry sauce and topped with a sprinkle of finely chopped spring onions. Suitable for vegans.
- 1 tbsp olive oil
- 160g Indian spiced Tofoo (or pressed and marinated tofu)
- 8 chestnut mushrooms, halved
- 120g fine green beans
- 100g spinach
- 4 spring onions, finely sliced
- 250g wholegrain rice (I used 2 minute microwave rice)
- 200ml coconut milk (give it a good mix as it separates in the tin)
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground ginger
- 1 clove garlic, crushed
- 1 stalk lemongrass, chopped
- 1 lime (finely grated zest & 2 tbsp of juice)
- a good dash of soy sauce
- a pinch of chilli flakes
- a good grinding of black pepper
- a handful fresh coriander
1. In a large frying pan, saute the tofu and mushrooms in the olive oil. The tofu will take a bit longer, so add it a few minutes ahead of the mushrooms, Cook until the mushrooms are juicy and the tofu is hot, golden and a little crisp on the outside.2. While this is cooking pop the fine beans in a pan on boiling water and cook for 3-4 minutes until tender but with a bit of crispness.3. Microwave the rice.4. Place the spinach in a colander in the sink and rinse, then pour a kettle full of boiling water over it to wilt it. Refresh with cold water, then squeeze out as much water as you can and chop.5. Finely slice the spring onions.6. Next blend your curry sauce. Add all the remaining ingredients to a blender and whizz until smooth. My power blender can cook a sauce gently, but if you have a standard blender you may want to heat the sauce in a pan before adding to the bowl.7. Spoon sauce into two bowls, then top with rice. Next add tofu, mushrooms, spinach and green beans. Finish with a sprinkle of spring onions8. Enjoy!
Yield: Serves 2
Tofoo is available from Tesco and Ocado.
On a side note, as I was talking about my blender. If you are thinking of buying a power blender like my Optimum 9400, enter '1405 free ambassador delivery' in the comment box while ordering and the delivery charge will be credited back onto your card. There's also £100 off just now in their Christmas sale.
If you like an easy curry, try my Potato, Aubergine (Eggplant) and Mushroom Curry.
Disclosure: This recipe was developed for Tofoo. I was not expected to write a positive review and any opinions expressed are my own.