Ginger Beer-Battered Stuffed Tofu with Asian Mushy Peas

Ginger Beer-Battered Stuffed Tofu with Asian Mushy Peas

This recipe is the whole reason I bought Maria Elia’s The Modern Vegetarian book. To be honest though, I’ve been a bit too scared to cook it. I think that’s mainly due to me having no confidence in my ability to produce something that remotely resembles the photos of any dish I want to make. I always feel that I’m going to cock it up somehow and produce something that’s inedible. I’m my own worst enemy in that regard. It just so happened that one weekend I said to my wife that I’d cook her anything she wanted, but it had to be from this book. She chose this recipe, mainly because she knew I wanted to make it.

I thought there might be a few issues trying to put this dish together and I wasn’t wrong. The recipe calls for cutting a slit into the tofu and stuffing some of the filling into it. Now to me, any recipe that has a filling, obviously has the right amount of filling, i.e. there shouldn’t be any left over. So in this case, exactly a quarter of the filling should be stuffed into the slit in each of the four bits of tofu. Now, if you use the Cauldron Foods tofu like I do, there is no way you’re going to get anywhere near that much filling into a block of it, as it’s just too fragile. So either I’m using the wrong type of tofu, or the recipe produces way too much filling.

If you find yourself making this recipe and you’re using the Cauldron Foods tofu, don’t despair, there’s an easy solution. Instead of cutting a slit in the tofu, cut a trench. So rather than just the one cut in the middle of the block, make parallel cuts on the thirds and then scoop out the middle with the handle of a teaspoon, remembering to leave enough tofu at the edges and bottom. Then you should have enough space to stuff about a quarter of the filling into the tofu without any risk of it bursting open.

The only other thing I’d say about tofu, is that it’s pretty flavourless stuff, even when stuffed with a flavorful filling and encased in tasty batter. It’s especially tasteless, if it hasn’t been completely drained of all moisture, which I’ve never quite been able to do; at least not without damaging the tofu. I think that dusting it in some sort of spice mix, inside and out, might go some way to alleviating the watery flavourless lump that you encounter between the two really tasty bits.

Finally, this isn’t the biggest dish in the world, even with the mushy peas, it’s crying out for a side of chips, wedges, or something similar. I have an inkling to pair it with the Rosemary and Butternut Squash Polenta Chips, or a variation thereof. Either way, I’m definitely going to make it again, although I might try and make my own tofu first…

Fried Butterbeans with Feta, Sorrel and Sumac

Fried Butterbeans with Feta, Sorrel and Sumac

I’ve made this Yotam Ottolenghi Fried Butterbeans with Feta, Sorrel and Sumac dish a couple of times now and I really quite like it. I’ve not been able to find any sorrel though, so I’ve always made it with baby spinach and extra lemon juice instead. Since I haven’t found any sorrel locally, I’ve resorted to buying some seeds and am trying to grown my own, just so I can taste this dish as it is meant to be.

The one thing I’ve found though, is the success of the dish is dependent on the quality of the dried butterbeans. One packet of dried beans is too much for the recipe, so you have some left over. You may want to make sure you use the same, or similar, brand of beans and especially make sure that you use beans that are dried to a similar level. Otherwise when you mix packets, you’ll find that the beans cook at different rates and you end up with some of the your beans turning to mush, while others are under cooked.

Mango and Coconut Rice Salad

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I’ve made this Yotam Ottolenghi Mango and Coconut Rice Salad a number of times, it’s a firm favorite. A couple of things though; don’t use rancid coconut flakes, make sure they’re relatively fresh, nothing worse than munching on rancid coconut flakes. Also, it’s currently the arse end of the alphonso mango season at the moment, so do yourself a favour and pop down to your local exotic ingredients shop and buy some; your taste buds will thank you.