Tofu’s a funny onion. If you haven’t grown up cooking with it, being faced with a carton of it isn’t the most enlightening thing to deal with. If you’ve ever tried to cover some silken tofu in panko and then deep-fry it, then you’ll know what I mean! But it doesn’t have to be all that complicated, and it’s easy enough to get to know a few tofu recipes well, and then build from there. This broccoli and tofu recipe is one of my faves.
I’ve actually never shared this on Guac, but I make it all the time! I only realised this when Cauldron got in touch to ask if I’d like to be involved in their Masters of Tofu campaign. I love Cauldron’s marinated tofu pieces for adding to salads or stir frys (I actually often just eat them straight from the packet... they rarely make it to the fridge), and they’re great for bringing along to picnics. Cauldron's original organic tofu also works really well if you drain it over night in a tofu press- that’s the stuff to deep fry with lots of panko and spices. Isa Chandra Moskowitz has a saying- Always Be Soaking (she's talking about cashews for blending into recipes), and I think I’m gonna start embracing the Always Be Draining motto for my fridge, although maybe not for my social life!
This is a really easy one to do for a crowd, or just for a few of you if you fancy having a small plate kinda evening. Team it with some other brightly-coloured small dishes: a turmeric-roasted cauliflower, maybe some hummus with pomegranates and chopped flat leaf parsley.
The best part is it’s about clashing a load of great flavours together: you’ve got the tangy lime juice, sesame oil, a bit of maple syrup and the umami from the soy, plus, because the tofu’s already marinated, you can make this in five minutes and you don’t have to worry about preparing the tofu at all. You can eat this hot, cold, or at room temperature, and it travels really well. I think it’s a great way to incorporate tofu into a dish that is a bit more unexpected if people haven’t had it before, and if you want to make this gluten free, just use a gluten-free soy sauce.
Marinated tofu and broccoli with lime, chilli and sesame oil
Makes four portions
1 large broccoli, cut into large florets
2 handfuls of mange tout
1 pack of Cauldron marinated tofu
2 red chillies, thinly sliced
For the dressing
3 tbsp sesame oil
1 tbsp soy sauce
1 tbsp maple syrup
Juice of 1 lime
1. Steam the broccoli in a pan of boiling water until it is almost cooked through
2. Tip in the mange tout- these will cook in two minutes.
3. As soon as everything is cooked (use a fork to test- you should only feel a little resistance on the broccoli stalks), drain and run under a cold tap so it stops the cooking process.
4. Add back to the pan, with the tofu pieces and sliced chilli.
5. Mix up the dressing and pour over the broccoli and tofu. Thoroughly mix the sauce through so it's all combined and the chillies and tofu are evenly distributed.
6. Serve on one large serving plate or on smaller plates dotted around the table for a relaxed dinner.
Thank you Cauldron for sending me the tofu to use for this recipe!