Thursday, 26 October 2017

Smoky Plum Sauce Marinated Tofu & Wilted Greens

Ah, Spring. So much choice at the fruit shop! Mangoes and strawberries are high on my must have list at present. Meals become lighter and I don't know about you but enjoying the great outdoors becomes more manageable here on our mountaintop. I've been busy in the garden soaking up lots of Vitamin D and generally enjoying being in shorts and t-shirt. The houndies have of course been ever so helpfully supervising all garden activities and sunning themselves at the same time. What would I do without them? Luckily, nobody of great concern is about to be blinded by this mountaineer's white winter legs apart from the residents of Fowlty Towers but the girls are too busy looking for grubs in any case.

This recipe makes use of autumn's plum sauce, and the fresh bright greens that are sweet and in abundance at present. Make sure you marinate the tofu from the day before for the flavour to develop fully, and top with some toasted peanuts. 

If you haven't made your own plum sauce yet I have included it at the end, but a good quality shop bought one is fine. The liquid smoke isn't essential but it does add a good flavour to the tofu, so use it if you can.

Ingredients (Dinner for Two)
250gr firm tofu
2/3 cup plum sauce (shop bought or home made)
2-3 drops of liquid smoke
2 cloves garlic
2 tablespoons dark soy sauce
2-3 cups of Asian greens ( pak choy, gai lan, wombok, choi sum etc)
1 small bunch coriander leaves
2 cups brown rice (cooked)
toasted peanuts to serve
oil for frying


1. One day ahead, drain and cube the tofu, and put it into a container with the plum sauce and liquid smoke. Toss well to coat evenly and leave in the fridge overnight.
2. Cook rice according to packet directions and set aside, keeping warm.
3. Put  a little oil in your wok or frypan, and fry the tofu on high heat, until it is brown and sticky from the sauce. Set aside.
4. Crush the garlic and fry on high heat for a few seconds before adding your choice of greens and coriander. Add the soy sauce and a tablespoon of water and put the lid on, giving it a shake. The water helps the greens steam and wilt quickly. Leave it  a minute and take off the lid.
5. Serve the greens over the rice, with the tofu and top with toasted peanuts.

 Spicy Plum Sauce

2kg pitted red or purple plums 
1 large diced brown onion
1 cup sugar 
1 cup apple cider vinegar
2 cloves crushed garlic
1 teaspoon crushed ginger
2 tsp Chinese five spice
1/4 tsp chilli powder
a little oil for frying

In a large saucepan saute the onions, garlic, ginger, spices, and plums in a little oil until onion is translucent.
Add the sugar and vinegar, and gently bring to the boil, and then reduce to low heat and put on the lid, Leave for about 30 minutes, or until the plums are very tender. Take off the heat and allow to cool a little.
You can run the mixture through a mouli, or use a hand blender, until smooth. Return to the pan and simmer on low until the sauce has reduced and thickened. Pour into sterilized jars and seal.

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