Sydney-inspired chilli tofu was inspired by a house swap to Sydney for six wonderful weeks. Armchair travel is necessary at the moment and just thinking about the trip to Sydney got us thinking about the great eating spots there, particularly in Newtown, a bohemian suburb of Sydney, with bookshops, coffee houses (flat white and banana bread toast for breakfast anyone?) and lots of places to eat, particularly eating spots with Asian food on the menu… So this dish was created in honour of wonderful sunny Sydney. It is marinated pan-fried tofu stir-fried with chilli and a lip-smacking sauce, topped with toasted fennel seeds for a little pop of freshness. It’s tastes of chilli sure and we’ve decided to make the chilli heat accessible for all… So don’t worry about this blowing your head off. Sent with steamed basmati rice and an Asian salad.
Servings: 2
Allergens: soya
Not freezable
Reheating instructions: decant into suitable cookware. Reheat in the microwave or on the hob, stirring, until piping hot all the way through.
Be very careful with rice. Put the rice leftovers in the fridge after you’ve eaten your meal in a airtight container on it’s own (i.e. not mixed with the sauce). Eat within 24 hours. The rice should be reheated in the microwave on full power for several minutes until the container is almost melting it’s so hot. Stir the rice half way through reheating to make sure it’s all steaming hot all the way through. We’re being graphic here to hammer home the point that utmost care with rice is needed. It must be reheated really really thoroughly to a very high temperature for several minutes to be safe.
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