Marinated tofu with soy beans and pickled cabbage

"This is an adaptation of late-night Adelaide favourite, Ying Chow's, BBC dish (Broad Bean, Bean Curd, Chinese Chutney). This variation was invented by my great friend and cookbook co-author, Wendy Sharpe. High in protein and vegetarian, it's very addictive."

Marinated tofu with soy beans and pickled cabbage Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 300 g block firm tofu, cut into 4 thick slices
• 250 g frozen podded soybeans (edamame)
• 2 tbsp rice bran or similar oil
• 4 spring onions, thinly sliced
• 2 red chillies, chopped
• 3 garlic cloves, finely chopped
• 100 g Chinese pickled cabbage (or preserved mustard greens), drained and chopped
• 1 large handful coriander, stalks finely chopped, leaves reserved
• steamed rice and lime wedges, to serve

Marinade

• 1 tsp grated ginger
• 1 lime, juiced
• 1 tbsp tamari
• 1 tbsp rice bran oil

Marinating time: 2 hours

Instructions

1. For the marinade, place all the ingredients in a small bowl and stir to combine.
2. Place the tofu in a shallow container, pour over the marinade and turn to coat. Refrigerate for about 2 hours. Drain and reserve the marinade.
3. Bring a saucepan of water to the boil. Add the frozen soybeans and cook for 1 minute to defrost. Drain.
4. Heat a wok over medium heat. Add the oil and fry the spring onions and chilli for 1 minute or until fragrant, then add the garlic and stir for another minute. Add the soybeans, pickled cabbage, chopped coriander stalks and the reserved marinade and toss to combine.
5. Heat a non – stick frying pan over medium heat. Add the tofu and cook until golden on both sides. Alternatively, place on a baking paper lined baking tray and cook at 200˚C for 10 minutes.
6. Divide the tofu between shallow serving bowls, scatter over the soybean mixture, then scatter with the reserved coriander leaves. Serve with steamed rice and lime wedges.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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