Читать книгу Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen - Jane Baxter - Страница 30

Jane felt we should include a recipe with bean curd because of our proximity to Totnes and its New Age lifestyle. Whether you circle dance or not, this makes a delicious vegetarian main course.

Serves 4

1¹/₂ teaspoons cornflour

150ml vegetable stock

1 tablespoon rice wine or sherry

2 tablespoons soy sauce

1 tablespoon sesame oil

2 tablespoons sunflower oil

2 garlic cloves, chopped

2cm piece of fresh ginger, grated

1 chilli, finely chopped

350g broccoli, broken into florets, stems peeled and cut into batons

1 red onion or 3 spring onions, chopped

250g firm tofu (bean curd), cut into cubes

1 teaspoon sesame seeds, toasted in a dry frying pan

sea salt and freshly ground black pepper

Mix the cornflour with 50ml of the stock, then stir in the rice wine or sherry, soy sauce and sesame oil. Set aside.

Heat the sunflower oil in a wok, then add the garlic, ginger and chilli and stir-fry for 30 seconds. Add the broccoli and onion and stir-fry for a minute. Pour in the remaining stock and season with salt and pepper. Cover and simmer for 3 minutes or until the broccoli is tender.

Remove the broccoli from the wok. Add the tofu to the wok, along with the cornflour mixture, and heat through for 1 minute. Return the broccoli to the pan, adjust the seasoning and heat through. Serve sprinkled with the sesame seeds.