Sweet chilli, garlic, orange and coriander tofu on a soya bean, watercress and mint mash Recipe

Sweet chilli, garlic, orange and coriander tofu on a soya bean, watercress and mint mash Recipe

  • 250g/9oz tofu
  • 1 garlic clove, finely chopped
  • ½ tsp dried chilli flakes
  • 1 tbsp sugar
  • 1 orange, juice only
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 1 tbsp vegetable oil
  • 2 tbsp chopped fresh coriander
  • 200g/7oz soya beans
  • ½ bunch watercress, leaves only
  • 2 tbsp chopped fresh mint
  • 2 tbsp boiling water
  • 8 cherry tomatoes
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • salt, to taste
  • 1 tbsp chopped fresh coriander, to serve
  1. Preheat the oven to 180C/350F/Gas 4.
  2. For the tofu, dry the tofu on kitchen paper and chop into cubes. Place the tofu into a non-reactive bowl with the rest of the tofu ingredients, except the oil and coriander, and stir well. Leave to marinate for at least ten minutes.
  3. Heat the oil in a wok and fry the tofu until golden-brown and crisp, about 5-7 minutes. Stir in the coriander.
  4. For the soya bean mash, blanch the beans in boiling water until tender, about 3-4 minutes. Drain the beans and transfer to a food processor. Add the watercress, mint and boiling water and pulse until the beans are mashed but not entirely smooth.
  5. For the balsamic tomatoes, place the tomatoes on a baking sheet and drizzle over the olive oil and balsamic vinegar. Sprinkle with salt and place in the oven to roast for 10-15 minutes.
  6. To serve, place a bed of the soya bean mash on a serving plate and spoon the marinated fried tofu over the top. Serve the roasted balsamic tomatoes to the side and sprinkle over the chopped coriander.
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