This Tofu has an authentic Japanese flavour, one that I am familiar with as my dad has visited the country many times and always encourages us as a family to try the latest flavours. (Whilst practising his Japanese when passing us one of the many dishes across the table)!
I am so excited to share with you my recipe using Cauldron Sweet Chilli Ginger Tofu, it’s so simple and literally took no longer than 20 minutes to throw together.
Dash of Rapeseed oil
All purpose seasoning
Chinese 5 spice
1 box of Sweet Chilli Ginger Tofu
1 medium onion, sliced
1 spring onion, sliced
Couple cloves of garlic, peeled and sliced
1 celery stick
1/2 pineapple, sliced
1 aubergine, sliced
Brown Rice or Black Bean Spaghetti
sprinkle of chilli flakes to garnish
Generous handful of your favourite nuts!
Wash your rice!
Bring your rice to the boil and simmer for 20 minutes (cover with foil) DO NOT STIR!
Preheat the oven to 200 degrees and place the sliced pineapple and aubergine on a baking tray, cover with maple syrup for 15 minutes (or until slightly brown)
Season the Sweet Chilli Ginger Tofu with the marinate that comes in the box, Chinese 5 spice, all purpose seasoning and mix with as much golden syrup as you like and leave to marinate for as long as you can in the fridge
Preheat rapeseed oil in a frying pan
Over a medium heat throw in the onion, spring onion, garlic and celery
Then add the Sweet Chilli Ginger Tofu, stirring occasionally until warmed through
If you choose to use the Black bean spaghetti instead of the rice cook the spaghetti in a separate pan of boiling water for 5 minutes
Your dish is now ready to be served and garnished with chilli flakes and nuts