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Everything in Yotam Ottolenghi's cookbooks "Plenty" and "Plenty More" is a tantalizing feast for of vegetables. I've had my eye on this recipe for ages, and it truly did not diasappoint! Spicy and tasty, it gives your lips a buzz and you just can't stop eating it!! Derived from the cookbook recipe, I used smaller quantities of some of the ingredients, and it was still a famously memorable meal. ;)

 

1 block non-gmo extra-firm tofu, cut into 1" cubes.

1/4 red onion

3 cloves garlic

1" stem fresh ginger root

1 red chile

2 Tbsp freshly ground black pepper

1 Tbsp coconut sugar

2 Tbsp low-sodium tamari

3 Tbsp+ chives, finely chopped

 

  • Place the tofu cubes on a plate lined with a clean tea towel (or a few layers of paper towels) place another tea towel on top of this and place a really heavy flat-based pot on top to press and dry the tofu for 15-20 minutes while you prepare your other ingredients.

  • Peel and finely chop the onion and garlic. Grate the ginger, and remove the seeds from the pepper and finely chop this. Take care when handling the chile, it can cause a burning sensation on your hand, which takes time to go away. 

  • Coat a large front pan with olive oil. On high heat, saute the onion garlic (finely chopped), and grated ginger root for 3-5 minutes, until the onion is soft. Add the tofu cubes and saute for another 2 minutes before adding chile, black pepper, sugar, and tamari. Serve with a generous sprinkle of chives.

© 2019 CONSCIOUS COOKING BY DESIGN, NYC

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