Chilli Tofu

This dish blends sweet and sour flavours and is especially ideal if you’re planning to avoid meat but in need of something warming and substantial. Pairs well with steamed jasmine rice. Serves 4.

Recipe from Global Kitchen: International Cuisine from exceptional New Zealand restaurants by Lindy Davis, photography by Grant Rooney.

Tofu marinade

• 1 tablespoon crushed garlic
• 1 tablespoon crushed ginger
• 80 ml soy sauce
• 1⁄2 teaspoon chilli flakes
• 100 ml white vinegar
• 500 g firm silken tofu
• 1 stem spring onion for garnish

Tofu sauce

• 25 ml canola oil
• 100 g brown onion
• 170 g mixed capsicums
• 1 tablespoon crushed garlic
• 1 tablespoon crushed ginger
• 70 ml soy sauce
• 70 ml tomato ketchup
• 4 teaspoons white vinegar
• 70 ml mirin

Preheat oven to 190°C.
In a mixing bowl whisk together all the ingredients except the tofu.

Cut the tofu into wedge shaped pieces (larger pieces are better otherwise it will break down too easily).

Place the tofu pieces in the marinade and let stand for 2 hours.

Line a baking tray with baking paper and place the tofu on the tray. Bake for about 15 minutes until a crispy skin is formed on the exterior.

Remove from the oven and set aside in a bowl for serving.
Peel and slice the onions. De-seed and finely slice the capsicum.

In a saucepan heat 25 ml of canola oil and add the capsicum followed by the onions.

Sauté for 3 minutes until the onions begin to soften and turn a golden colour.
Add the garlic and ginger and sauté for a further 5 minutes.

Lower the heat and add the other ingredients. Bring to a simmer and continue to cook gently for 5 minutes.

Pour the sauce over the tofu while still warm and garnish with thinly sliced spring onion.

Recipe from Global Kitchen: International cuisine from exceptional New Zealand restaurants by Lindy Davis, photography by Grant Rooney, published by New Holland Publishers (NZ), RRP$49.99, Releasing in October 2019.