Okay folks - I know it's been absolutely ages since I posted a recipe (broken camera, still not got another one I can actually use, and have started a PhD!), so I'm thanking VegFestUK Brighton for providing me with this guest recipe for you to get your teeth into :-)
I haven't tried it myself yet but I love chilli tofu so it's going to make it's way to my dinner table soon. And the bonus is, it can be made in advance and warmed up before serving. It is sugar free, gluten free, and can be oil free too.
And if you don't already know, VegfestUk Brighton 2015 is going to happen on the 28th and 29th March. I was there a couple of years ago and it was fabulous (this year I'm going to manage Bristol, not Brighton). Hope you can manage to get to it, and enjoy the recipe!
Author: Nishma Shah of Shambhu's
680 g/24 oz extra firm tofu
6 tablespoons tamari/soy sauce
6 pineapple rings
2 tablespoons rice vinegar
4 whole pitted dates (or more depending on desired sweetness)
1 red pepper
1 yellow pepper
4 cloves garlic
4 chillies, medium hot
6 sticks spring onion
sesame oil (optional, for greasing the pan)
1. Blend the rice vinegar, tamari, dates and two pineapple rings to a fine paste. Either mince or finely grate the garlic cloves, and cut the remaining pineapple and bell peppers into 1-inch cube shape pieces.
2. Drain the water from the tofu, and cut the tofu into 1-inch cube shape pieces. Slice the chillies and spring onions in rings.
3. Very lightly grease a large non-stick pan, warm it up and keep on a low heat. When the pan is warm, add the tofu pieces.
4. As the tofu pieces cook they will release water – simply allow the water to steam off. Toss the tofu pieces so that they do not stick to the pan. Let the pieces brown slightly, or cook until they are hot to touch. Increase the heat if the tofu pieces are not browning.
5. Add the garlic and stir when necessary to prevent the garlic from burning. When you get the aroma of the garlic, add the chillies and stir. Add the remaining ingredients, except for the spring onions.
6. Let all the flavours blend. If using canned pineapple, add the pineapple juice if the tofu is absorbing all the liquid. Allow to simmer for about 5 minutes, or until all the tofu pieces have been coated well.
7. Take off the heat and finally add the spring onions. Serve with rice or noodles.