Love Note – Tofu Thursdays

It may be a sign that I’m in the thick of my mid-late twenties, but there are few things I like more at the moment than routine and good food. November is being typically dark, cold and rainy; therefore, having a good weekly meal plan, easy yet creative recipes to hand and a hearty, hearty appetite is definitely a good way to be living life right now. The Harping On household’s ‘Tofu Thursdays’ are a case in point: no matter what we have for dinner over the rest of the week, on Thursdays we eat our favourite, delicious tofu meal and it is joyous every single bloody time. Where we might be scrabbling around for ideas on Tuesday or Wednesday, Thursday is a guaranteed good time. Work colleagues and friends have been subject to my tofu ramblings for actual years now, so I think I should commit this culinary tradition to my blog.

I discovered this recipe a couple of years ago whilst bored at work and Googling ‘fun vegan recipes’. It came up on some Buzzfeed list or other and after making it once, it became a beloved regular fixture. It is effectively tofu in a homemade peanut butter satay sauce (please see recipe below) but it always feels like so much more than that. It epitomises the simple joy I have discovered in making meals with fresh ingredients instead of relying purely on pre-made sauces. I am a bit of an undisciplined cook, so I rarely weigh all the ingredients: I choose instead to just chuck in as much or as little as I feel that day. This means that even though this meal is scheduled in every Thursday, it is slightly different every single time. And yet still so, so delicious. Don’t get me wrong, there have been a few disastrous attempts at this dish (including the satay getting burnt, too much Sriracha hot sauce blowing our collective heads off and the use of chia seeds in the satay that absorbed all the moisture and created a dry soddish mess). The kitchen, however, is an excellent place for experimenting and there is plenty of variety to be found within the structural confines of a favourite recipe.

Since becoming a vegetarian in September 2016, I’ve learnt so much about flavours, textures, nutrition and my own ability to cook tasty food. This meal has become my most confident and trusty and I am more than happy to share it with you all. I can’t guarantee that I’ll stop blithering on about it at work/home/the pub but, for me, it’s worth going on about. Happy Tofu Thursdays!

I have made my own tweaks to wherever the original recipe is now and it goes as follows:

Tofu 2.jpg

Ingredients

Group 1

1 tbsp coconut oil

0.5 tbsp oil (olive/red palmfruit/flaxseed etc.)

2 garlic cloves

A biggish hunk of ginger

 

Group 2

Firm/extra firm plain tofu

4 tbsp soy sauce

4 tbsp white wine vinegar

3 tbsp peanut butter

2 tbsp golden syrup

Healthy dousing of Sriracha chilli sauce

1 tbsp nutritional yeast

Pinch of salt and pepper

4 tbsp water

1 cup of cashew nuts

 

Group 3

Rice/bulgar wheat/cous cous

Petit pois

Sweet corn

Spring onions

 

Method

  1. Chop up the garlic and ginger
  2. Drop them into a pan with coconut oil and other oil – don’t turn heat on yet
  3. Chop the tofu into cubes and put them to the side
  4. Mix all the sauce ingredients from Group 2 except the cashew nuts in a food processor or blender (I use a Nutribullet)
  5. Start to heat the garlic, ginger and oils until they simmer
  6. Turn the heat up higher and add the tofu
  7. Cook the tofu, stirring continuously, until it starts to turn golden brown
  8. Pour the satay sauce over the tofu and add the cashew nuts. Keep stirring to ensure that the sauce gets quite thick and sticky, but doesn’t burn at the bottom of the pan (it’s quite a weighty mixture, so burning it is easy to do and utterly soul destroying)
  9. Whilst mixing the sauce, boil up some rice/bulgar wheat/cous cous
  10. Also start boiling some petit pois peas and sweetcorn
  11. When the satay is thick, turn off the heat
  12. Mix together the carbs, peas and sweetcorn
  13. Pour the satay on top
  14. Chop the spring onions into little bits and sprinkle on top
  15. Eat!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s