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What's for tea tonight? (#8)

I made up a pasta risottata thing with grated courgette, butter, garlic, basil, parmesan and sour cream. Nice but a bit like eating porridge. Should have used fusilli or something larger than thin spaghetti anyway.

I did this again with wholemeal fusilli and it was still like porridge.
 
Take a block of firm tofu and cut into 5mm slices. Coat slices in cornflour, then shallow fry, turning until cornflour forms a crispy shell on all sides. Set aside.

Mix all these together in the frying pan and simmer, stirring frequently, till reduced to a sticky sauce, enough to just coat the tofu:
1 cup orange juice
1/4 cup lemon juice
1/3 cup sweet chilli sauce
1 tbsp chilli paste
Squeeze of Sriracha
4 tbsp soy sauce

Meanwhile stir fry the veg, boil the rice.

Chuck the crispy tofu in to the sauce and warm through for a couple of mins, turning till coated.

Plate the rice and veg, top with the tofu and any extra sauce. Sprinkle over some toasted sesame seeds and thinly sliced green bits of spring onions.
 
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