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Foodie Thursday: Baked Tofu with Sriracha

Resident cook Nigel Barden delivers baked tofu with sriracha, a sauce made from shallots, chillies and garlic, for the team to try.

It's veggie heaven as Nigel brings in Baked Tofu with Sriracha for the team to try. Nigel's told us that Sriracha is a sauce made from shallots, chillies and garlic. Sounds spicy!

Plus there's a brand new Confession, the Oldies as chosen by you, and the latest sport and business news with Matt and Rebecca.

1 hour, 55 minutes

Last on

Thu 29 Jan 2015 17:05
麻豆约拍 Radio 2

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    • The Paul Simon Anthology (Disc 2).
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    Ballad Of The Mighty I

    • (CD Single).
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    Caravan Of Love

    • 18 Soul Classics (Various Artists).
    • Pickwick.

  • Bruce Springsteen

    Just Like Fire Would

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    • Columbia.
    • 001.

  • Eddi Reader

    Patience of Angels

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  • Ellie Goulding

    Love Me Like You Do

    • (CD Single).
    • Polydor.

  • John Denver

    Take Me 麻豆约拍, Country Roads

    • A Song's Best Friend: Very Best Of.
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  • Spiller

    Groovejet (If This Ain't Love) (feat. Sophie Ellis鈥怋extor)

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    • Positiva.

  • Van Morrison

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  • Texas

    Start A Family

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    • Swansong.
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  • Hozier

    Take Me To Church

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  • Zac Brown Band

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    • 18.

Baked Tofu with Sriracha

by Shelina Permalloo from The Sunshine Diet (Ebury)

听

Tofu, also known as bean curd, can be found in most supermarkets.听 The process of creating tofu is achieved by pressing soy milk into solid blocks, & it is available in a variety of consistencies, from firm to soft set (silken).听 Tofu is subtle in flavour & light to eat, therefore it takes on the strong flavour of the sriracha spicy sauce really well in this recipe.听 It鈥檚 also low in fat & high in protein.听 Baking tofu before cooking is so simple, yet the process changes the texture of tofu & enables you to cook with it easily without it breaking up when you are sir-frying or adding it to other dishes.

听

Serves 4

听

Per serving:

Calories 156 Kcal

Fat 7g

Sugar 5g

听

Prep time 20 mins

Cooking time 45 mins

听

Ingredients

1 x 396g pack original tofu, drained

1 tsp veg oil

3 garlic cloves, finely chopped

5cm piece of fresh root ginger, peeled & cut into thin matchsticks (julienned)

2 tbsp finely chopped coriander stalks

3 tbsp Sriracha (see recipe below)

1 tbsp light soy sauce

陆 tsp freshly ground Sichuan pepper

pinch of white pepper

陆 red onion, sliced

陆 red pepper, seeded & sliced or chopped

100g frozen peas

freshly squeezed lime juice to taste

freshly chopped coriander leaves, to garnish

听

Method

Preheat the oven to 200C/gas 6. Chop the tofu into 2cm squares & place on a baking tray. Bake in the preheated oven for around 35 mins.听 This will dry out the tofu & ensure it doesn't break up when it is stir-fried.听 Remove from the oven & set aside. Heat the oil in a wok over a medium to high heat, add the garlic, ginger & coriander stalks & stir-fry for around 3 mins until fragrant. Add the sriracha & soy sauce, followed by the Sichuan pepper, white pepper, red onion, red pepper & tofu, & stir fry for around 3 mins.听 Add the peas & stir fry for a further 2 mins. Squeeze over the lime juice, garnish with coriander leaves & serve.听

Sriracha

听

This is a staple sauce that I love to use to spice up a lot of my dishes, from stir-fries to marinades.听 It鈥檚 even good served on its own as a dipping sauce as its wonderfully fiery, sharp & sweet & satisfies so many taste sensations.听 I would strongly advise wearing rubber gloves during the preparations of this sauce!

听

Makes 1L

听

Per tbsp:

Calories 45 Kcal

Fat 4g

Sugar 2g

听

Prep time 10 mins

Cooking time 25 mins

听

Ingredients

150ml olive oil

2 banana shallots, finely chopped

5 garlic cloves, finely chopped

12 red chillies (Thai 鈥榮cud鈥� or bird鈥檚 eye chillies are perfect for this), finely chopped (seeds left in)

75g tomato pur茅e

75ml fish sauce

75ml rice wine vinegar

3 tbsp unrefined light muscovado sugar

听

Method

Heat the oil in a pan, add the shallots & garlic & cook slowly over a medium to low heat until softened. Add the chillies & tomato pur茅e & cook for a further few mins, stirring occasionally to ensure the mixture doesn鈥檛 stick to the pan. Remove from the heat, add the fish sauce, vinegar & sugar & stir.听 The residual heat from the pan will dissolve the sugar.听 Leave to cool. Once the mixture has cooled, transfer it to a mini chopper or food processor & blitz to a smooth sauce. Serve immediately, or store in an airtight container in the fridge for up to 2 weeks.

Broadcast

  • Thu 29 Jan 2015 17:05
    麻豆约拍 Radio 2