Foodkit Recipe
Ray’s Grilled Salt and Pepper Tofu with Stirfried Vegetables
Serves 4 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Rice Bran Oil | |
| Organic Tofu | Dice the tofu into 3cm pieces |
| Oil (Sesame) | |
| Chilli red | Slice thinly |
| Garlic Cloves | Peel and chop or slice finely |
| Ginger | Peel and finely slice |
| Bok Choy | Quarter lengthways |
| Carrots | Slice thinly |
| Mushroom (Brown Button) | Sliced. |
| Green Beans | Cut the stalks off and chop the beans in half |
| Sauce (Soy) | Plus extra for serving. |
| Unsalted Roasted Peanuts | Crush or chop |
| Coriander | For serving |
| Crispy Shallots |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 2 mins | Preheat the grill to high. Brush 1 tablespoon of the rice bran oil over the bottom of a roasting dish. |
|---|---|
| Step 2 5 mins | Sprinkle salt and pepper on the tofu and place the pieces side by side in the roasting dish. |
| Step 3 20 mins | Place in the oven for 15-20 minutes until lightly browned. Remove from the oven and drizzle the sesame oil over the tofu. Reserve. |
| Step 4 5 mins | Meanwhile heat a wok over high heat and add the remaining vegetable oil. Add the chilli, garlic, ginger, bok choy, carrots, mushrooms and beans and stirfry for 1 minute. |
| Step 5 4 mins | Add the soy sauce and stirfry a further 3-4 minutes until the vegetables are hot, cooked but still crisp. |
| Step 6 | Serve the tofu on the vegetables sprinkled with the peanuts, shallots and coriander sprigs. Extra soy sauce on the side. |
Follow Us