Singapore-Style Tofu

This recipe was inspired by the stunning Singapore chilli prawn dish. Tofu can sometimes get a bad rep, but it makes a fantastic alternative to prawns, especially midweek. It has a relatively long shelf-life, so is great to have on hand in the fridge, and it absorbs all the flavours of the sauce – and this dish is ALL about the sauce. It even converted my tofu-fearing husband. The egg thickens the sauce, and adds a lovely richness and flavour, but can easily be omitted for a vegan version.

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Ingredients

firm tofu 400 g (cubed)
onion 2 (chopped)
ginger 10 g (grated)
garlic cloves 6 (crushed)
mixed chillies 1 (chopped)
tomatoes 2 (diced)
broccoli 1 (chopped)
egg 2 (beaten)
vegetable stock cube 1
cashews 80 g
ketchup 8 tbsp
sweet chilli sauce 4 tbsp
soy sauce 2 tbsp
sesame oil 2 tsp
basmati microwave rice 500 g

Method

Prepare the ingredients

Drain and pat dry the tofu and cut into bite size pieces.
Peel and finely chop the onion. Peel and grate the ginger, peel and crush the garlic. Finely chop the chillies.
Dice the tomatoes. Chop the broccoli into small florets, you can use the stalks too.
Lightly beat the eggs in a small bowl.
Make up the vegetable stock cube with 100ml boiling water per serving.

Toast the cashews and prepare the sauce

Toast the cashews in a large frying pan over a medium heat until golden. Remove from the pan and set aside.
Mix the ketchup, sweet chilli sauce, soy sauce and sesame oil in a small bowl. This is your sauce.

Cook the dish

Heat a glug of oil in a frying pan on a high heat. Add the tofu and fry for 5–10 minutes, until all sides are golden. Remove from the pan and set aside.
Wipe any excess tofu crumbs from the pan. Heat a dash of oil in the pan over a medium heat. Add the onions, ginger, garlic and chillies and season with salt. Cook for 7–10 minutes, stirring occasionally until softened.
Add the tomatoes and the sauce and simmer for a further 5 minutes, or until the tomatoes have reduced down. Stir frequently to prevent it sticking to the pan.
Season the sauce with salt and black pepper, add the stock and broccoli. Bring back to a simmer and cook for a couple of minutes, then pour in the beaten egg, and stir to mix. Return the tofu to the pan and cook for a further minute until heated through and the broccoli is cooked.

Cook the rice and plate up

Cook the rice according to the packet instructions.
Plate up the rice, top with the tofu sauce and top with the cashews.

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