13
Recipes
Crispy Tofu & Asian Greens
Serves 4
450g firm tofu, drained, patted dry, and cut into
8 pieces
Marinade
1/3 cup soy sauce
1/4 cup hot chili sauce, such as Sriracha or
sambal oelek chili sauce
1 red chili, halved, seeded if desired
1/3 cup chopped fresh coriander leaves
6 garlic cloves,coarsely chopped
1 tablespoon coarsely chopped peeled fresh ginger
To toss
1/2 cup com flour
1 tablespoon Peanut oil
For assembling into the bowl
140g baby kale or spinach leaves
4 radishes,finely sliced
2 cups brown rice, cooked
2 carrots,shredded
100g soybeans
2tablespoon extra-virgin olive oil
Shallots for garnish
Fine sea salt to taste
1. Sliced shallots (white and green parts), for
gamish.
2. ln a blender, combine the soy sauce, chili
sauce, chili halves,coriander, garlic, and
ginger, puree until smooth.
3. Arrange the tofu on a plate or baking sheet.
4. Coat the tofu on both sides with two-thirds of
the chili mixture (reserve the rest for serving).
Cover with plastic wrap and refrigerate for 1
hour to 6 hours.
5. Remove the tofu from the refrigerator and dip
the tofu in the com flour, tap off the excess.
6. Drizzle the peanut oil over the tofu and place
into the cooking drawer. Select VEGETABLES
program, TEMPERATURE 190°C and TIME
10 minutes. Press start button. Turn tofu
over through the cooking process. Cook until
golden.
7. After cooking, carefully remove from the
cooking drawer using heat resistant utensils.
8. In a large bowl, toss the kale and radish with
the olive oil and salt to taste. Add the tofu and
toss.
9. Arrange in a bowl with the rice, carrots and
soybeans. Serve hot, topped with sliced
shallots and coriander leaves, drizzle with
reserved marinade.
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