Charred Tofu and Brussels Sprouts with Ginger and Tangerine
Ingredients (serves 2)
250g tofu
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 inch ginger grated
Grated zest and juice 1 tangerine
Thinly pared tangerine peel
1 tsp toasted sesame oil
12 sprouts
Vegetable oil for frying
White sesame seeds to scatter
Method
Ingredients (serves 2)
250g tofu
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 inch ginger grated
Grated zest and juice 1 tangerine
Thinly pared tangerine peel
1 tsp toasted sesame oil
12 sprouts
Vegetable oil for frying
White sesame seeds to scatter
Method
- Drain the tofu and wrap in kitchen towel and press to remove as much moisture as possible.
- Cut the tofu into slices.
- Mix together the soy sauce, ginger, tangerine zest and juice and sesame oil. Pour over the tofu and ensure each piece is coated. Leave to marinate for a minimum of 2 hours (or in my case 2 days!).
- Cook the sprouts in boiling water for 8 minutes (if you prefer super-crunchy sprouts, cook for less).
- Immediately plunge the sprouts in ice-cold water. This preserves the bright green colour.
- Heat oil in a non-stick pan. Pat the tofu dry with kitchen towel and fry over a high heat on each side until slightly charred.* Remove from pan and keep warm.
- Drain the sprouts and dry thoroughly. Cut each sprout in half and fry over a high heat until slightly charred. *
- Add any remaining marinade to the pan and heat through.
- Serve with plain rice, garnished with tangerine peel and sesame seeds.
- Sprinkle additional light soy sauce over (and chilli sauce of your choice, if you wish).
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