Ingredients: 1 block of firm tofu 1 tablespoon vegan fish sauce (or soy sauce* if you cannot find fish sauce) 1 tablespoon chopped lemon grass (or grated lemon rind of 1 small lemon) 1 1/2 tablespoon lemon juice 1/2 red onion, sliced 1/2 cup chopped corriander and mint 1/2 teaspoon chilli powder
Method: 1. Break tofu into small pieces with your fingers, into a hot non-stick pan. 2. Sautee for 5 minutes and add lemon grass, lemon juice, chilli powder and fish sauce. Cook for another few minutes then remove from heat and leave to cool slightly. 3. Toss tofu through with with red onion, corriander and mint. 4. Eat on its own as a warm salad, or served with rice or as an addition in buddha bowl. *Soy sauce is not gluten free, use tamari instead.
This is one of my favourite dishes from my childhood. It goes perfectly as an addition in a buddha bowl or even just accompanied with rice. But if you’re like me, I just dig into it on its own.
Ingredients: 1 large handful of green beans with stringy tip removed 2-4 mushrooms sliced 1/2 onion, sliced 1 garlic, chopped 1 tablespoon soy sauce 1 teaspoon kechap manis
Method: 1. Sautée onion in a non-stick pan until it starts to caramelise. Add a small amount of water if it starts to stick. 2. Add mushrooms and cook further until it starts to brown. 3. Add garlic, green beans and soy sauce and cook for a couple of minutes. 4. Add kechap manis. 5. Serve with rice or as an addition to a buddha bowl.
Method: 1. Marinade chickpeas with soy sauce and spices for 10 minutes or longer. 2. Roast chickpeas in pre-heated oven 180C for 20 minutes. 3. Allow chickpeas to cool, then toss all ingredients together.
This was an accidental and very delicious experiment when the plan was to cook some mushrooms but discovering that an eggplant had to be used. You can obtain black bean sauce which comes in jars, from most Asian grocers. Ingredients:
1 eggplant, cubed
10-15 white button mushrooms
1 clove garlic
1 red chilli, deseeded (optional)
1/4 onion, chopped
1 tablespoon black bean sauce
1 tablespoon soy sauce
1/2 tablespoon kechap manis
1 teaspoon corn starch mixed with 3 teaspoons water to form a slurry Method:
Sprinkle salt liberally over eggplant and leave to “sweat” for 20 minutes. Rinse and pat dry.
Sautéed onion in a non-stick pan until it starts to caramalise. Add a small amount of water if it starts to stick.
Add black bean sauce, eggplant, mushrooms, garlic and soy sauce. Put a lid on the pan and stir occasionally. Turn the heat down.
When the eggplant and mushroom looks close to being cooked, remove the lid. There should be a sauce from juices of the mushroom.
Add the slurry to thicken the sauce and you’re done!
I’ve been missing my Dad of late and trying to recreate some of the dishes that he cooks, although it’s never quite as good as how he does it. I enjoy the delicate texture of the silken tofu with the salty and umami flavours of topping. Some people serve the tofu cold with the topping hot, but I prefer steaming it first. Ingredients
1 silken tofu
1/4 onion, sliced
1 slice ginger
1 teaspoon fermented blackbeans
2 white button mushrooms, roughly grated
2 dried shitake mushroom, soaked then sliced (reserve soaking liquid)
1 tablespoon soy sauce
Chopped spring onion or corriander Method
Place silken tofu in a bowl and drain it as much as you can then place into a steamer. This is the serving bowl as the silken tofu is delicate and cannot be moved around too much or it will break. Steam for 10-15 minutes.
As the tofu is steaming, in a non-stick pan, sautee the onion, ginger, black beans and mushrooms. Add some of the mushroom liquid as the onion starts to brown to prevent it from sticking to the pan.
As the onion and mushrooms start to caramalise, add 1/2 tablespoon of the soy sauce.
Remove the tofu bowl from the steamer carefully as it will be hot. Drain as much of the liquid as you can.
Place onion and mushroom topping on the tofu, pour remaining 1/2 tablespoon soy sauce over topping. Garnish with chopped spring onion or corriander. Ready to serve.
I was so inspired by the pea, celery and potato soup I had at Table8 in Tokyo that I had to recreate this. This soup can be portioned and freezes well for a quick, healthy and heart warming meal. Ingredients
1/2 onion, diced
1 garlic, minced
3 stalks celery, diced
3 cups peas
2 potatoes, cut into big cubes
5 cups broth
Small bunch of thyme and handful of parsley chopped
Salt and pepper to taste Method
Sautee onion in a stock pot, add a little water as the onion start to caramalise to prevent sticking. Add garlic.
Add celery, potatoes, stock and bring to boil. Then reduce to a simmer. Add herbs and seasoning.
Simmer for half hour or until potatoes have soften.
Add peas and simmer for a minute. Turn off heat.
Using a handheld blender, puree the soup until it has a smooth consistency. Ready to serve!