Thai Herb & Ginger Tofu

Thai Herb & Ginger Tofu

I just love the freshness and simplicity of this dish. While the tofu is absolutely delish and much more flavoursome than you’d think, I also love the beef option below.

serves 2
4 tablespoons soy sauce
1 tablespoon honey (optional)
2-3 small red chillies, finely sliced
2cm (1in) piece ginger, chopped into matchsticks
300g (10oz) firm tofu
1 bunch mint, leaves picked
1 bunch coriander (cilantro), torn into 1/3s

1. Place soy, honey (if using), chilli and ginger in a small saucepan. Bring to the boil.

2. Meanwhile, pat tofu dry with paper towel and finely slice. Arrange on a serving plate.

3. Pour the hot dressing over the tofu. Top with the herbs.

Leftover Potential?

OK. The herbs will wilt but the tofu will be lovely with some time to marinate in the dressing.

Variations

soy-free – replace the soy and honey with 6 tablespoons oyster sauce. And use chicken or beef (below) instead of the tofu.

carnivore – replace tofu with 2 steaks cooked until medium rare (or however you like). Slice steaks and drizzle with the dressing and top with herbs. Change the name to thai beef salad.

chicken – replace tofu with 1-2 poached chicken breasts [recipe over here]

mushroom – replace the tofu with 4 large roast field mushrooms.

warm – poach the whole tofu in the dressing for a few minutes until warmed through. Slice and serve as above.

more substantial (low carb) – serve with cauli rice or roast cauli.

carb lovers / more substantial – serve with steamed rice or noodles.

paleo (grain, legume & dairy-free) – replace tofu with pulled chicken.

Waste Avoidance Strategy

soy sauce / honey – keep them in the pantry.

red chillies – will keep for months in the fridge. Can be frozen or left unwrapped in the fridge they will slowly turn into dried chillies and still be edible.

ginger – freeze it.

tofu – will keep in an unopened packet for a few months (check use by date on packet). Opened packets can be frozen.

mint – best to use for another meal. leaves can be frozen but will wilt when defrosted so not ideal. Alternatively make a mint oil by packing washed and dried leaves in a clean dry glass jar and covering with extra virgin olive oil use mint oil to serve with lamb, chicken or fish.

coriander – best to use for another meal. Can be frozen but will wilt when defrosted.

Problem Solving Guide

too salty – its a good idea to taste the dressing before adding to the tofu. Remember that the tofu will soak up a lot of the seasoning. A little sprinkling of brown sugar can help balance if you find it too salty. Next time use less soy.

bland – try a different brand of tofu next time. For now, think about increasing the amount of dressing.

too hot! – next time use less chillies, or deseed them first. For now, pick the chillies out and discard. Serve with a little yoghurt to cool burning tongues.

Serving Suggestions

Lovely as a light lunch or as part of a Thai banquet.

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