This is a based on a great recipe from St Delia.I’ve been meaning to vegetise this recipe for a while now. When I was still eating chicken this was a go-to recipe for when I had friends round. It’s quick, simple and easy to expand for more guests. The same applies with the tofu version. If anything it’s got even quicker because you just have to heat the tofu through rather than wait for the chicken to cook.
The original recipe calls for fish sauce, but I’ve found that a combination of soy sauce and mushroom ketchup is a good substitute. If you can’t get mushroom ketchup then just add more soy sauce. I’ve boosted the lime flavour with the use of a lime leaf, but it’s not essential. Lime leaves aren’t always easy to get, but if you find some (Sainsbury’s had some last time I was in) they’re well worth buying. They freeze perfectly, so you don’t need to worry about wasting any.
You can mess around with the vegetable element, but I’d keep with the white and green theme. Mangetout, sugar snap peas, courgette strips, cucumber or kale would be good. If all else fails stir in some chopped lettuce right at the end.
I tend to serve this with rice, but noodles would be good too. You could add some of those white, rice vermicelli noodles that you find near the stir fry veg packs at the supermarket. They would be fine stirred in a minute or two before serving.
250g firm tofu, cubed
juice and zest of a lime
1/2 green chilli, chopped
150ml coconut milk
2tsp soy sauce
2tsp mushroom ketchup
1 lime leaf
2 pak choi, sliced
2 spring onions, sliced
coriander, chopped for garnish
Marinade the tofu in the lime juice and zest for 30-60 minutes.
After that time, drain the tofu and reserve the marinade.
Heat some oil in a wok or a large saucepan.
Add the tofu and cook until browned on all sides.
Add the chilli and let that heat in the oil for a minute.
Then add the coconut milk, soy sauce, mushroom ketchup, lime leaf and the stem parts of the oak choi.
Stir and simmer for 5 minutes, then remove the lime leaf.
Just before serving, turn off the heat and stir in the green parts of the pak choi and let them wilt in the residual heat.
Serve with the spring onions and coriander sprinkled over the top.
Serves 2 with rice or noodles